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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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Light and summery! This is one of those great potlock dishes for hot summer days! Ingredients:
1 cup spiral shaped pasta |
2 cups fresh pea pods (trimmed, blanched) |
2 cups cooked chicken (cubed) |
1/2 cup green onion (sliced) |
1/2 cup water chestnut (sliced) |
1/2 cup mayonnaise |
1 teaspoon soy sauce |
1/4 teaspoon pepper |
1/8 teaspoon ginger |
1 teaspoon sherry wine |
1/4 cup almonds (slivered and toasted) (optional) |
Directions:
1. Cook macaroni to desired doneness as directed on packate. Drain and rinse with cold water.
2. Mix in large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts.
3. Combine in small bowl, blend mayonnaise, soy sauce, pepper and ginger. Add sherry if desired. Pour over pea pod mixture. Mix well. Cover. Refrigerate at least 3 hours or until served.
4. Garnish with almonds.
5. To blanch pea pods place in boiling water. Cover and cook 1 minute. Immediately drain and rinse with cold water.
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