| It is *so* incredibly hot this
summer, I keep remembering what someone I once worked with said: The oven is closed
between Memorial Day and Labor Day. If it can't be cooked on the stove, in the microwave,
or on the grill, it doesn't get made. Cool off with this great recipe. |
Oriental Chicken Pasta Salad
- 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces, marinated (see below)
- 1/2 lb. thin spaghetti, broken in half
- 2 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 cup spinach, torn into small pieces
- 1 roasted sweet red pepper (see below), or 1/2 7 oz. jar sweet red pepper, sliced thin and cut into 1-inch long pieces
- 2 tbsp. snipped chives
| Chicken Marinade Whisk together 1 tbsp. of each of the following:
|
Roasted Sweet Red Pepper Halve, core, and seed pepper; flatten with your hand. Broil 3 inches away from broiler flame on cookie sheet for 8 minutes, until skin is charred black. Remove from oven and place in a plastic bag for 15 minutes to steam; pull off skin. |
Prepare marinade; marinate chicken for 30 minutes. Meanwhile, cook spaghetti according to package directions. Toss with sesame oil and soy sauce and refrigerate until chicken is ready.
Pour chicken with marinade into hot wok or large skillet and stir-fry until no longer pink, about 5 minutes. Drain on paper towels. Mix chicken, spinach, roasted red pepper, and chives into spaghetti. Chill several hours or overnight.
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