Ingredients
1 package (1 pound) angel hair pasta or thin spaghetti, broken into thirds1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 garlic cloves, minced2 tablespoons butter1-1/2 teaspoons seasoned salt1 can (8 ounces) sliced water chestnuts, drained2 cans (11 ounces each) mandarin oranges1 package (6 ounces) frozen snow peas, thawed and drained2 cups sliced fresh mushrooms2 cups shredded carrots2 bunches green onions, slicedDRESSING:2/3 cup canola oil1/2 cup white wine vinegar3 tablespoons soy sauce1 garlic clove, minced1 tablespoon sugar1 tablespoon honey1/2 teaspoon ground ginger3 tablespoons sesame seeds, toasted
Preparation
Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside.
In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving.
