Ingredients
6
6 servings
- •8 ounces rotelle pasta
- •5 boneless chicken breast halves, cooked and cut into bite-sized pieces
- •5 tablespoons vegetable oil
- •1 teaspoon salt, divided
- •2 carrots, sliced diagonally
- •0.5 pound fresh mushrooms, quartered
- •0.5 head broccoli, cut into florets
- •0.5 head cauliflower, broken into small florets
- •0.25 cup water
- •1 bunch green onions, chopped
- •2 tablespoons soy sauce
- •3 tablespoons sesame oil
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
- In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
- Add 2 more tablespoons oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
- Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
Nutritional Facts
Per 6 servings
- Calories: 449
- Carbohydrate: 38g
- Fat: 22g
- Fiber: 5g
- Protein: 28g
- Sugar: 4g
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