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Source: Stop and Smell the Rosemary

Oriental Chicken Pasta Salad
This pasta salad has a great, far east flavor to it.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
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12 ounces thin spaghetti
1 chicken bouillon cube
dash sesame oil
1 1/4 cups light teriyaki sauce
1/4 cup sesame oil
2 whole boneless skinless chicken breasts
(.88 ounce) 1 package enoki mushrooms, rehydrated
3 tablespoons sesame seeds, toasted
3 green onions, sliced diagonally
lettuce leaves




Cook spaghetti al dente, adding bouillon cube and sesame oil to cooking water. Drain, rinse, and chill. Combine teriyaki sauce, sesame oil, and ginger. Pour half of the marinade over chicken, reserving other half. Marinate 1 hour. Grill chicken, slice into strips, and chill. Just before serving, toss spaghetti with remaining marinade. Add chicken strips, mushrooms, sesame seeds, and green onions. Toss gently to combine. Serve over a bed of lettuce.




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