Asian Chicken Pasta Salad

Asian Chicken Pasta Salad

8 oz. pasta or noodles                                                 2 stalks green onion, chopped

4 boneless chicken halves, cooked,                            2 tbsp. low-sodium soy sauce

cut into bite-sized pieces                                            3 tbsp. sesame oil

2 tbsp. vegetable oil

1 (16oz.) pkg. frozen stir-fry vegetables,

thawed and drained

Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 to 10 minutes, or until done.  Drain and place pasta in a large bowl.  In a large skillet or wok, heat 1 tbsp. vegetable oil and stir-fry chicken until lightly browned.  Add to bowl with pasta.  In the same skillet or wok, heat the remaining vegetable oil and sauté the green onion for about 30 seconds.  Add the vegetables and stir-fry until crisp tender.  Remove the vegetables and add to the pasta and chicken mixture.  In a separate container, whisk together the soy sauce and sesame oil.  Pour into the pasta mixture and toss. Serve warm or cold.

Makes 6 servings.

Each serving provides 328 calories, 19 grams protein, 36 grams carbohydrate, 12 grams fat, 250 milligrams sodium, 5.6 grams fiber.