Oriental Chicken Pasta Salad
thin spaghetti or fettuccine pasta
(broke into thirds)
boneless skinless chicken breast
lightly toasted sesame seeds
can of water chestnuts
(optional, we didn’t add them this time)
(with ends cut off, strings removed, and cut in half)
stalks of celery, diced
whole green onions, diced
dry hot mustard
red wine vinegar
Bring chicken broth to a boil in a deep skillet. Add chicken breast and cook 4-6 minutes per side or until done. Shred the chicken, set aside, and let cool completely.
Cook pasta according to directions on package (break pasta into thirds before cooking), set aside and let cool completely.
Cut and remove strings on snow peas. Blanch snow peas for 30 – 45 seconds in boiling water. Immediately transfer them to a bowl of cold ice water, and set aside.
Once everything has cooled, combine all ingredients for the pasta in a large mixing bowl and set in the refrigerator to chill.
While it chills, continue on to make the dressing by adding all the dressing ingredients and whisking together until fully combined, Shake well before adding to pasta.
Allow pasta and dressing to chill for at least 30 minutes or more and top with toasted sesame seeds right before serving.