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Source: America's Favorite Food Associations

Warm Chicken Pasta with Tangy Ginger
A great summer dish!
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Serves: 4
Prep Time: 0 minutes
Cook Time: 20 minutes
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2 tablespoons olive oil
2 boneless skinless chicken breasts
1/2 pound fusilli, cooked al dente
1 1/2 teaspoon garlic, minced
16 pieces asparagus
1/2 sweet red peppers, cut into strips
1 Tbsp fresh parsley, chopped
1 tablespoon cilantro, chopped
salt and pepper
1/3 cup American Spoon Tangy Ginger Dazzler®

Trim the chicken breast of any fat and cut into thin slices. Peel and trim the asparagus, discarding the bottom 1 1/2 inch or so. Cut the asparagus into 2 1/2 to 3 inch pieces. Cook al dente in rapidly boiling water (about 1 minute), drain and refresh with ice water. When completely chilled drain again. In a large non-stick pan heat the olive oil over high heat. When quite hot, season the chicken slices with salt and fresh ground black pepper and add to the pan. Cook while stirring for 1 to 2 minutes. Add garlic, asparagus pieces, red pepper strips and pasta and continue to cook another minute. Add Tangy Ginger Salad Dazzler® and stir. Add the chopped parsley and cilantro and serve.

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