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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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It's light, colorful and fresh-tasting. I hope you'll try it sometime. Ingredients:
1 (1 lb) package angel hair pasta (cappelini) or 1 (1 lb) package thin spaghetti, broken into thirds (vermacelli) |
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
2 garlic cloves, minced |
2 tablespoons butter or 2 tablespoons margarine |
1 1/2 teaspoons seasoning salt |
1 (8 ounce) can sliced water chestnuts, drained |
2 (11 ounce) cans mandarin oranges |
1 (6 ounce) package frozen snow peas, thawed and drained |
2 cups fresh mushrooms, sliced |
2 cups carrots, shredded |
2 bunches green onions, sliced |
2/3 cup oil, canola or vegetable |
1/2 cup white balsamic vinegar or 1/2 cup white wine vinegar |
3 tablespoons soy sauce |
1 garlic clove, minced |
1 tablespoon sugar |
1 tablespoon honey |
1/2 teaspoon ground ginger |
3 tablespoons sesame seeds, toasted |
Directions:
1. Cook pasta according to package directions. Drain pasta, rinsing with cold water; set aside.
2. In large skillet, saute chicken and garlic in butter until chicken juices run clear; sprinkle with seasoned salt. Remove chicken with a slotted spoon; set aside.
3. In same skillet, saute water chestnuts for 2-3 minutes. Meanwhile, drain oranges, reserving 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
4. In a quart-sized jar or similar container with tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds.
5. Refrigerate until serving.
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