Asian Chicken Pasta Salad
Asian Chicken Pasta Salad
Directions
- 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 Tbsp. oil.
- Cook carrots with 1/4 tsp. salt until tender-crisp, 3 to 5 minutes.
- Remove carrots, place in bowl with chicken and pasta.
- Add 2 Tbsp. oil to wok and cook mushrooms with 1/4 tsp. 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 tsp. 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.
Ingredients
- 8 oz. Assoluti® Pasta, Rotelle
- 5 Tbsp. Brilliance® Premium Oils Vegetable Oil
- 3 Tbsp. oil, sesame
- 1/2 head Peak Fresh Produce® Broccoli, Floret(s)
- 2 Peak Fresh Produce® Carrot(s), sliced diagonally
- 1/2 head Peak Fresh Produce® Cauliflower, Floret(s)
- 1/2 Peak Fresh Produce® Mushroom(s), quartered
- 1 bunch Peak Fresh Produce® Onion(s), Green, chopped
- 1 tsp. salt, divided
- 2 Tbsp. soy sauce
- 1/4 Cup(s). water
- 5 West Creek® Chicken, Breast(s), Boneless Skinless, Halved, cooked, cute into bite-sized pieces
