Total time 1 h 5 min
Servings 6
Ingredients
- 1 lb. of your favorite pasta
- 1 1/2- 2 lbs. of boneless skinless chicken breasts
- 2 cups frozen baby peas, thawed
- 1 carrot
- 1 red bell pepper
- 4 green onions.
For Dressing
- 1/2 cup light soy sauce
- 1/4 cup canola oil
- 1/4 cup rice wine vinegar
- 2 tablespoons sesame oil
- 1 tablespoon garlic, minced
- 2 tablespoons dark brown sugar
- 1 tablespoon fresh ginger, grated
- 2 drops hot chili oil
- 2 tablespoons sesame seeds
Procedure
- Boil your pasta as per your package directions and drain.
- Cook your boneless chicken breasts and cut into 1 inch cubes.
- Peel the carrot and slice it.
- Core your bell pepper and cut into julienne strips.
- Chop the green onions.
- In a large bowl, add the boiled pasta, cooked chicken, peas, carrots, red capsicum and green onion.
- In another bowl, mix the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger and chili oil.
- Pour the sauce over pasta and mix until combine.
- Sprinkle some sesame seeds.
- Cover it with a lid and refrigerate for 2 hours before serving.
- Voila! your delicious pasta salad is ready.
Nutritional facts
- Calories 636
- Total Fat 19.5
- Saturated fat 2.4
- Cholesterol 72.6
- Sodium 1517.5
- Total Carbohydrates 73.8
- Dietary Fiber 6.5
- Sugars 11.2
- Protein 40.3
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