Asian Chicken Slaw With Pasta

God doth not will [sin] directly, and by an efficacious will. He doth not directly will it, because He hath prohibited it by His law, which is a discovery of His will; so that if He should directly will sin, and directly prohibit it, He would will good and evil in the same manner, and there would be contradictions in God’s will: to will sin absolutely, is to work it (Psalm 115:3): “God hath done whatsoever He pleased.” God cannot absolutely will it, because He cannot work it. God wills good by a positive decree, because He hath decreed to effect it. He wills evil by a private decree, because He hath decreed not to give that grace which would certainly prevent it. God doth not will sin simply, for that were to approve it, but He wills it, in order to that good His wisdom will bring forth from it. He wills not sin for itself, but for the event.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Seafood	Asian	Artchokes, Chicken, Poultry, Salads/dres	4	Servings

INGREDIENTS

		Salt, as needed
8	oz	Angel hair pasta or
		capellini
1/4	c	Vegetable oil
2	T	Sesame oil
1		Garlic clove, minced
1/4	c	Rice or white wine vinegar
1	t	Sugar
1/2	t	Dried red pepper flakes
2	T	Nuoc nam, bottled Vietnamese
		fish sauce optional
3/4	lb	Boneless smoked chicken or
		turkey breast – to 1
		lb
1/2		Head Napa or Chinese
		cabbage cored
2		Carrots, peeled
1/2	c	Packed washed basil leaves

INSTRUCTIONS

Bring a large pot of salted water to a boil. Meanwhile, combine the
vegetable and sesame oils, garlic, rice vinegar, sugar, pepper flakes
and optional Nuoc mam. Remove the skin and fat from the chicken and
cut it into thin vertical strips, then across the strips into thin
shreds and add them to the mixing bowl. Add the pasta to the boiling
water and cook until it is tender but still firm to the bite, about 3
to 4 minutes. Drain the pasta and rinse it under cold water to cool  it
completely. Drain the pasta again, pat it dry and add it to the  mixing
bowl. Finely shred the cabbage and grate or finely chop the  carrots.
Roll the basil leaves up into tight cylinders and cut across  them to
create fine shreds and add them to the mixing bowl. Toss the  salad
with the dressing and adjust the seasoning if necessary. This  recipe
yields 4 servings.  Recipe Source: COOKING MONDAY TO FRIDAY with
Michele Urvater From the  TV FOOD NETWORK - (Show # MF-6768 broadcast
12-15-1997)  Recipe by: Michele Urvater  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1051 Calories From Fat: 338 Total Fat: 37.9g Cholesterol: 240.1mg Sodium: 5136.3mg Potassium: 2087.3mg Carbohydrates: 72.8g Fiber: 8.7g Sugar: 19.8g Protein: 102.7g