Wonderful stir-fried veggie, chicken pasta salad that's great served warm or cold.
Ingredients
- 8 ounces rotelle pasta
- 5 bonelesss chicken breast halves , cooked and cut into bite-sized pieces
- 5 tablespoons vegetable oil
- 1 teaspoon salt , divided
- 2 carrots , sliced diagonally
- 0.5 pounds fresh mushrooms , quartered
- 0.5 heads broccoli , cut into florets
- 0.5 heads cauliflower , broken into small florets
- 0.25 cups water
- 1 bunch green onions , chopped
- 2 tablespoons soy sauce
- 3 tablespoons sesame oil
Instructions
-
1
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.
-
2
In 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.
-
3
Add 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.
-
4
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Nutrition Facts
Per serving
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