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Print this Recipe    Pasta 24

Chicken, Snow Pea & Pasta Salad
Serves 6

2 whole boneless skinless chicken breasts
1/3 pound snow peas
2 Tbsp oil
8 water chestnuts, thinly sliced
12 oz thin spaghetti
3 scallions, chopped

2 Tbsp soy sauce
1 Tbsp plus 1 tsp oriental sesame oil
2 Tbsp peanut or veg oil
2 Tbsp dry sherry
1/4 tsp chile oil
1/2 tsp sugar

Slice each chicken breast into 1 1/2" x 1/8" strips. Snap off top
of each snow pea towards the side where the peas are attached to
pods. Pull down side of pod to remove string. Cut in half. Heat
oil in 12" wok or skillet. Add chicken strips, Stir fry 3 mins
on medium heat. Add snow peas and water chestnuts. Stir fry 1
minute. Place chicken, snow peas and water chestnuts in a large
serving bowl. Cook spaghetti, al dente. Mix sauce in jar. Drain
pasta, rinse, drain again. Combine scallions, pasta and chicken
mixture. Shake sauce and pour on salad. Toss. Serve at once or
cover and chill 20 mins.

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