Asian Chicken Pasta Salad

Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 449 Calories

Ingredients

• ¼ cup water
• 2 tablespoons soy sauce
• 1 bunch green onions, chopped
• 5 tablespoons vegetable oil
• 3 tablespoons sesame oil
• 2 carrots, sliced diagonally
• 8 ounces rotelle pasta
• 5 boneless chicken breast halves, cooked and cut into bite-sized pieces
• 1 teaspoon salt, divided
• ½ pound fresh mushrooms, quartered
• ½ head broccoli, cut into florets
• ½ head cauliflower, broken into small florets

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.

Step 2

In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.

Step 3

Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.

Step 4

Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.