Firehouse Recipe of the Week: Asian Chicken Pasta Salad
Nov 30, 2011 at 3:25 PM 1 Comment
Asian Chicken Pasta Salad
Courtesy of the International Association of Fire Fighters
Ingredients:
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4 cups thinly cut or shredded cooked chicken
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1/4 cup peanut butter (creamy is best)
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1/4 cup reduced sodium soy sauce
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2 tbsp. rice vinegar
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2 tbsp. chili garlic sauce
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1 tbsp. sugar
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1 tbsp. minced ginger
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3 tbsp. fat free, low sodium chicken broth or water
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12 oz. linguine
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2 carrots, grated
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4 scallions, chopped
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1 small red pepper, cut into small strips
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1 cup of snow peas
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1/3 cup fresh cilantro, chopped
Preparation:
- Prepare linguine according to package.
- Drain, rinse with cold water and place in large bowl.
- While pasta is cooking, blend in a food processor or blender the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, ginger, and broth until smooth.
- Add chicken, snow peas, carrots, scallions, pepper strips, and cilantro to bowl of pasta, toss to distribute.
- Pour peanut sauce over chicken and pasta. Toss well to coat. (If you need to thin sauce out, use a little water.)
- To serve, place chicken and pasta on bed of lettuce if desired.
Nutrition Facts:
- Calories 423
- Total Fat 9 g
- Sodium 468 mg
- Total Carbohydrates 51 g
- Fiber 4 g
- Protein 34 g
Portland Fire & Rescue
We Respond: Always Ready, Always There
November 22, 2011
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1 Comment
Georgina
May 20, 2013 at 5:19 PM
As a fan of all things Tuscan I will have to try this pasta salad recipe. I'm always searching for delicious recipes for pasta salad, I recently made this version http://cookingwithtricia.ca/recipes/map-mondays-2/pasta-salad/ and it came out DELICIOUS! I will be trying yours sometime this week and coming back with notes :)
Thank you for the share,
Georgina
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