Chicken
Pasta
Salad
-
serves
6
Preparation
time:
15
minutes
-
Cook
time:
30
minutes
8
ounces
rotelle
pasta
5
boneless
chicken
breast
halves,
cooked
and
cut
into
bite-sized
pieces
5
tbsp
vegetable
oil
for
frying
1
tsp
salt,
divided
2
carrots,
sliced
diagonally
1/2
pound
fresh
mushrooms,
quartered
1/2
head
broccoli,
cut
into
florets
1/2
head
cauliflower,
broken
into
small
florets
1/4
cup
water
1
bunch
green
onions,
chopped
2
tbsp
soy
sauce
3
tbsp
sesame
oil
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.
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.
Add
2
more
tbsp
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.
Mix
in
green
onions,
soy
sauce
and
sesame
oil,
adjusting
soy
and
sesame
to
taste.
Serve
warm
or
cold.
Submitted By (Miki)
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