Serving Size: 3-4
Ingredients:
4 ounces angel hair pasta, uncooked
1 cup (1/2-inch) diagonally sliced fresh snow peas
2 cups shredded cooked chicken breast
1/2 cup diced red bell pepper
1/4 cup sliced green onions
1 medium cucumber, peeled, halved lengthwise, and sliced
3 tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds, toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
- Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water. Drain well.
- Combine pasta mixture, chicken, bell peppers, onions and cucumber in a bowl; set aside.
- Combine teriyaki sauce, vinegar, sesame seeds, sesame oil, salt and pepper in a bowl. Stir well. Pour over pasta mixture, and toss well. Serve at room temperature or chilled.
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