Mandarin Pasta Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (1 lb) package angel hair pasta (cappelini) or 1 (1 lb) package thin spaghetti, broken into thirds (vermacelli)
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 garlic cloves, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 1 1/2 teaspoons seasoning salt
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 (11 ounce) cans mandarin oranges
• 1 (6 ounce) package frozen snow peas, thawed and drained
• 2 cups fresh mushrooms, sliced
• 2 cups carrots, shredded
• 2 bunches green onions, sliced
• 2/3 cup oil, canola or vegetable
• 1/2 cup balsamic vinegar or 1/2 cup wine vinegar
• 3 tablespoons soy sauce
• 1 garlic clove, minced
• 1 tablespoon sugar
• 1 tablespoon honey
• 1/2 teaspoon ground ginger
• 3 tablespoons sesame seeds, toasted

Recipe

• 1 cook pasta according to package directions. drain pasta, rinsing with cold water; set aside.
• 2 in large skillet, saute chicken and garlic in butter until chicken juices run clear; sprinkle with seasoned salt. remove chicken with a slotted spoon; set aside.
• 3 in same skillet, saute water chestnuts for 2-3 minutes. meanwhile, drain oranges, reserving 1/2 cup juice. in a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
• 4 in a quart-sized jar or similar container with tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. pour over pasta mixture and toss. sprinkle with sesame seeds.
• 5 refrigerate until serving.