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Asian Chicken Pasta Salad

Asian Chicken Pasta Salad
Packed with veggies, chicken, whole wheat pasta and just the right amount of heat, this main-dish salad is definitely special. —Nicole Filizetti, Jacksonville, Florida
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3 cups uncooked whole wheat spiral pasta
  • 2 cups cubed cooked chicken breast
  • 2 cups fresh broccoli florets
  • 1-1/2 cups fresh sugar snap peas, trimmed and halved
  • 1 can (8 ounces) bamboo shoots
  • 1 small sweet red pepper, chopped
  • 3 tablespoons rice vinegar
  • 3 tablespoons peanut oil
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • bowl, combine the chicken, broccoli, peas, bamboo shoots and red
  • pepper.
  • In a small bowl, whisk the remaining ingredients. Pour over chicken
  • mixture; toss to coat. Drain pasta and rinse in cold water; add to
  • salad. Yield: 6 servings.
Nutrition Facts: 1-2/3 cups equals 321 calories,
© Taste of Home 2013

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Asian Chicken Pasta Salad (continued)

Nutrition Facts: 14 g fat (2 g saturated fat), 36 mg cholesterol, 344 mg sodium, 29 g carbohydrate, 6 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 fat, 1-1/2 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013