| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta, cooked and drained |
| 4 |
T |
Oriental sesame oil |
| 1 |
|
Chicken breast, boned and |
|
|
skinned |
| 1/4 |
c |
Rice wine vinegar or cider |
|
|
vinegar |
| 3 |
T |
Vegetable oil |
| 2 |
T |
Soy sauce |
| 2 |
T |
Chili oil |
| 2 |
T |
Garlic, minced |
| 1/4 |
t |
Crushed red pepper, or to |
|
|
taste |
| 1 |
|
Red or green pepper, cut |
|
|
into strips |
| 1/4 |
c |
Scallion, chopped |
| 2 |
T |
Parsley, chopped |
INSTRUCTIONS
Posted by Judy Nevius: Toss pasta with 1 tablespoon sesame oil in a
large bowl; cool to room temperature. Cook chicken in boiling salted
water to cover 10 minutes or until center is opaque. Drain, cool and
tear into long shreds. Whisk remaining 3 tablespoons sesame oil, the
vinegar, vegetable oil and soy sauce in a small bowl. Add chicken and
marinate 10 minutes at room temperature. Add chicken and marinade to
pasta; toss to mix. Heat chili oil in a small skillet over medium
-high heat. Add garlic and crushed red pepper; cook, stirring
constantly, 30 seconds. Stir in bell pepper and green onions; cook 1
minute longer. Pour over pasta; add parsley and toss. Cover and chill
for several hours or can be served immediately. Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 06, 1998
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