Yield: 2 servings
Measure | Ingredient |
---|---|
4 ounces | Angel hair pasta -- |
\N \N | Uncooked |
1 cup | (1/2-in) diagonally sliced |
\N \N | Fresh snow peas |
2 cups | Shredded cooked chicken |
\N \N | Breast -- approx 3/4# |
½ cup | Diced red bell pepper |
¼ cup | Sliced green onions |
1 medium | Cucumber, peeled, halved |
\N \N | Lengthwise, and sliced -- |
\N \N | About 3/4 cup |
3 tablespoons | Low-sodium teriyaki sauce |
2 tablespoons | Rice vinegar |
2 teaspoons | Sesame seeds -- toasted |
1 teaspoon | Dark sesame oil |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water; drain well. Combine pasta mixutre, chicken, and next 3 intredients in a bowl; set aside.
Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour over pasta mixture, and toss well. Serve at room temperature or chilled.
Yield 4 1-½ cup servings.
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