6 oz rotelle pasta, cooked
10 chicken breast, cooked, boneless, and halved
10 tbsp vegetable oil
2 tsp salt
4 carrots, sliced diagonally
1 lb fresh mushrooms, quartered
1 broccoli, (1 head) cut into florets
1 cauliflower, (1 head) cut into florets
½ cup water
2 green onions, (2 bunches)
4 tbsp soy sauce
6 tbsp sesame oil
Place the cooked pasta and chicken breast in a bowl. Mix well and set aside.
In a skillet, heat 1 tablespoon of vegetable oil.
Throw in carrots with ¼ teaspoon salt. Saute for 3 to 5 minutes until tender.
Add the carrots to the chicken and pasta mixture.
In the same skillet, add 2 tablespoons of vegetable oil and cook the mushrooms with ¼ teaspoon of salt for 5 minutes.
Combine the mushrooms in chicken and pasta mixture.
Add 2 more tablespoons of vegetable oil to the skillet.
Stir-fry the broccoli, cauliflower, and onion until fully coated in oil.
Add ½ teaspoon of salt and ¼ cup of water.
Cover and cook for 8 minutes.
Stir occasionally until tender and crisp.
Remove the vegetables and mix them with the pasta and chicken bowl.
Throw in the green onions, soy sauce and sesame oil. Toss until well-combined.
Serve and savor this tangy bowl of Chicken Pasta Salad!
Sugar: 8g
:
Calcium: 109mg
Calories: 972kcal
Carbohydrates: 40g
Cholesterol: 249mg
Fat: 48g
Fiber: 8g
Iron: 8mg
Potassium: 2460mg
Protein: 94g
Saturated Fat: 23g
Sodium: 1984mg
Vitamin A: 7578IU
Vitamin C: 146mg
