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Chicken-Vegetable Pasta Salad
by anonymous, Dec 6, 2006
This salad is great fo family get-togethers
Preparation Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
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Yield: 1 bowl
Servings: 8
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1/2 pound rotini or pasta shells
1/4 cup oil
1 cup thinly sliced carrots
1/2 pound mushrooms, quartered
1/2 small bunch broccoli florets
1/2 small head cauliflower florets
1/4 pound snow peas
1 red bell pepper, cut into thin strips
5 scallions, cut into 1-inch lengths
2 pounds skinless boneless chicken breasts, poached and sliced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sugar
2 teaspoons minced fresh ginger
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In a large saucepan of boiling salted water, cook pasta until just tender, 10 to 12 minutes
Drain into colander and rinse under cold water until cool
Drain well
In a wok or large dutch oven, heat 2 T. of the oil
Add carrots and stir-fry over medium-high heat for 2 minutes
Add mushrooms and stir-fry 1 minute longer
With a slotted spoon or Chinese strainer, remove to a large bowl
Heat the remaining oil in wok
Add broccoli, cauliflower, snow peas, bell pepper, and scallions
Stir-fry until vegetables are crisp-tender, about 4 minutes
Add vegetables to carrots and mushrooms
Add chicken and pasta
In a small bowl, combine soy sauce, vinegar, sugar, and ginger
Stir to dissolve sugar
Pour sauce over salad and toss gently to mix
Cover and refrigerate until serving time
Serve slightly chilled or at room temperature
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