posted by Connie 07-22-98 8:56 PM
Oriental Chicken Pasta Salad
from the cookbook "Cooking Healthy with no added fat, salt or sugar" by Gloria
Rose
8 ounces spaghetti, broken in half
1 or 2 cups broccoli flowerets, steamed until crisp-tender
2 green onion, sliced
1 cup snow peas, steamed until crisp-tender
1 carrot, julienned, steamed until crisp-tender
1/2 cucumber, peeled, seeded, sliced
Oriental Dressing:
1 tea. cornstarch
2 Tbls. + 1 tea. chicken stock
1 Tbl. low-sodium soy sauce
3 Tbls. rice vinegar
1 Tbl. fresh lemon juice
3 garlic cloves, minced
1 tea. grated gingerroot
2 green onions, sliced
1/3 teas. five-spice powder
1 tea. apple juice concentrate
2 drops Oriental sesame oil
1 cup shredded cooked chicken (or tuna)
Cook pasta in boiling water in a large saucepan until tender but firm. Drain. Rinse with cold water.
Mix pasta with vegetables. Mix dressing ingredients in a small saucepan. Bring to a boil. Boil 1 minute, stir constantly.
Pour warm dressing over salad and toss to coat. Add chicken (or tuna for a variation.) Serve at room temperature. Makes 4 servings.