Thursday, March 27, 2008

Chicken Pasta Salad

I got this recipe from Debbie Hedin.

4 chicken breasts salt and peppered.
½ C olive oil
¼ C sunflower seeds
1/3 C soy sauce
1/3 C white vinegar
3 T sugar
¼ t pepper

Cook chicken a shred into bite sized pieces.

Cook 6 oz of rotini pasta (I usuallyu double this). Drain and rinse with cold water.

Saute sunflower seeds and ¼ cup of oil. Cook until golden. Cooll then stir in ¼ C more oil, the soy sauce, white vinegar, sugar, and pepper. Pour over pasta. Add chicken. Stir, cover and chill overnight. One hour before serving, add ½ C sliced green onions and 1 package of fresh spinach leaves.

1 comment:

Jen said...

This was so delicious! I didn't let it cool overnight - a couple hours was long enough! Perfect prepare ahead food! Yum!