Chicken Pasta

Chicken Pasta

  • Prep Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6

    • About This Recipe

    “Another version of a chicken lo mein-type dish, but with lots more veggies! The sauce is very tasty, and this dish is great eaten hot or cold. I love to take the leftovers to work with me for a healthy, filling lunch. Add any of your favorite veggies; I just listed some of the ones that I used”

    Ingredients

  • 8ouncesangel hair pasta
  • 1 1/2 tablespoonssoy sauce
  • 1tablespoonvinegar, preferably rice wine
  • 2teaspoonssesame oil
  • 3clovesgarlic, minced
  • 1lbboneless chicken breast, cut in strips
  • 1/4 teaspoonsalt
  • 1/4 teaspoonblack pepper
  • 1tablespoonsesame seeds
  • 1tablespoonoil, preferably peanut
  • 1 (15ounce) cans baby corn, drained and cut into bite-size pieces
  • 4cupsmixed vegetables, parboiled( broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
  • soy sauce, for serving(optional)

    • Directions

  • Cook and drain pasta according to package and set aside.
  • Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
  • Sprinkle both sides of chicken with salt and pepper.
  • In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
  • Remove from heat and set aside.
  • In same skillet, heat peanut oil over medium heat.
  • Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
  • Add chicken, cook, stirring, until no longer pink, about 6 minutes.
  • In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
  • Toss well.
  • Sprinkle with reserved sesame seeds.

    • Reviews

  • “I really liked this, as did the rest of my “family unit”, but I was really winging it,all the way along.The instructions were kind of vague,so I prepared it to my tastes.I bought fresh angel hair pasta, reduced the garlic to 2 cloves, and, instead of par-boiling the vegetables I chose-(onion,green pepper,celery,baby corn,(frozen)cabbage,bamboo shoots,frozen pea pods, and some shitake mushrooms)I cooked it in some of the peanut oil,for a couple minutes. The sauceseemed too vineger-ish, so I added more sesame oil…it was wonderful! Even my daughter, known as “The-Girl-Who-Hates-Vegetables, said how tasty it was and it had a roasted flavor. Hubby liked it, too. He LOVES sesame seeds on anything.Rhanks, I came across this by accident, and I’m sure glad I did!And I’m sure I’ll make it again sometime in 2003. Happy Holidays!”

  • “This is a very versitale recipe.It was the very end of the week and we were cleaned out.I used rice instead of angel hair pasta, ground chicken, and carrots onions, and celery for the veggies.We didn’t have any vinegar besides apple cider and used garlic powder in the place of cloves.And the recipe still turned out great!I’m definitely going to use it again in the future. Thanks.”

  • “Thanks for a very good, easy, and adaptable chicken pasta dish. I used mushrooms, zucchini, broccoli, water chestnuts and carrots. The sauce was good and tangy which is what I like. This one is low in fat which is another reason to be impressed. Husband and I took the left-overs for lunch the next day. I ate mine cold and it was even better. Thanks Manda.”

  • “This is a really good way to use up the extra veggies in the fridge. I used spiral macaroni, frozen corn, zucchini and spinach. Next time we’ll try different vegetables and angel hair pasta to make it a bit more like chow-mein. Thanks for sharing.”

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