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Asian Chicken Pasta Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious stir-fried chicken and veggie pasta salad, perfect hot or cold.
Ingredients:
  • 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
  • 0.5 pound fresh mushrooms, quartered
  • 0.5 head broccoli, cut into florets
  • 0.5 head cauliflower, broken into small florets
  • 0.25 cup water
  • 1 bunch green onions, chopped
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame oil
Instructions:
  • Boil a pot of water seasoned with a pinch of salt until bubbling. Cook pasta for 8 to 10 minutes until al dente; then, drain and combine in a big bowl with the chicken.
  • Heat 1 tablespoon oil in a large skillet or wok. Sauté carrots with 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes. Transfer carrots to a bowl with chicken and pasta. Then, add 2 tablespoons oil to the skillet and sauté mushrooms with 1/4 teaspoon salt until tender, about 5 minutes. Transfer mushrooms to the bowl.
  • Drizzle extra 2 tablespoons of oil into the wok and sauté broccoli, cauliflower, and onion until well-coated. Sprinkle in 1/2 teaspoon of salt and pour in 1/4 cup of water. Cover and cook for 5 to 10 minutes until veggies are tender but still slightly crunchy, stirring occasionally. Using a slotted spoon, transfer the vegetables to a bowl and mix with pasta and chicken.
  • Combine the vibrant green onions with a splash of soy sauce and aromatic sesame oil, adjusting the levels to achieve your desired flavor. Enjoy this dish warm or chilled.

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