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Asian Chicken Pasta Salad Recipe

Recipe by: SERRYP

"Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Bring 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.
  • 2In 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.
  • 3Add 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.
  • 4Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Ingredients
  • 6 servings
  • 449 cals
  • 8 ounces rotelle pasta
  • 5 boneless chicken breast halves, cooked and cut into bite-sized pieces
  • 5 tablespoons vegetable oil
  • 1 teaspoon 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 tablespoons soy sauce
  • 3 tablespoons sesame oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    449
    22%
  • Fat:
    21.7
    33%
  • Carbs:
    38.1
    12%
  • Protein:
    27.9
    56%
  • Cholesterol:
    52
    17%

Based on a 2,000 calorie diet

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