Mandarin Chicken Pasta
Michelle
ingredients
- 2 boneless, skinless chicken breasts, cut into 1" pieces
- 1 cup Italian salad dressing, purchased or homemade, divided
- 2 tbsp. chunky peanut butter
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 1" piece fresh ginger root, peeled & grated
- 1/2 tsp. crushed red pepper
- 1 tbsp. vegetable oil
- 1 tbsp. sesame oil
- 1 medium carrot, peeled & shredded
- 6 green onions, chopped, including tops
- 12 oz. angel hair pasta, cooked al dente & drained
- 3 tbsp. chopped fresh cilantro
- 10 oz. can mandarin oranges, drained
- 1/3 cup almonds, toasted
- 8 oz. can water chestnuts, sliced and drained
directions
- 1
Marinate chicken in 1/3 cup of salad dressing for 1 hour in the refrigerator. In a small bowl, combine peanut butter, soy sauce, honey, ginger, crushed red pepper and the remaining 2/3 cup salad dressing. Whisk to blend.
- 2
In large skillet, combine vegetable oil and sesame oil over high heat. Heat until very hot but not smoking. Add carrots, cook 1 minute, stirring frequently. Add chicken, discarding marinade and green onions. Cook, stirring constantly, until chicken is cooked, about 3-5 minutes. Remove from heat.
- 3
In a large bowl, combine cooked pasta, peanut butter mixture and cilantro. Toss to blend, top with mandarin oranges and water chestnuts and sprinkle with toasted almonds or sesame seeds.
- 4
Serve hot or cold.
Toasting Almonds
10-15 minutes at 350° stirring occasionally until they are golden brown.
Source: Jan Carlson
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