Ingredients:
1 (1 lb) package angel hair pasta (cappelini) or 1 (1 lb) package thin spaghetti, broken into thirds ( vermacelli)
1 lb boneless skinless chicken breasts, 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) cans sliced water chestnuts, drained
2 (11 ounce) cans mandarin oranges
1 (6 ounce) packages 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 white balsamic vinegar or 1/2 cup white wine vinegar
3 tablespoons soy sauce
1 garlic cloves, minced
1 tablespoon sugar
1 tablespoon honey
1/2 teaspoon ground ginger
3 tablespoons sesame seeds, toasted
Directions:
Cook pasta according to package directions. Drain pasta, rinsing with cold water; set aside.
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.
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.
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.
Refrigerate until serving.
Servings: 8-10
Time preparation: 30 min.
Time total: 50 min.