2 Reviews

This was a quick and surprisingly delicious dinner for us tonight. My husband said, "Oh God...keep that recipe!" Which makes it a definite keep in our book. I doubled the recipe so that I would have enough to feed 5 for dinner and 4 for lunch the next day, and I'm not sure there will be enough left for lunch without an accompaniment. The only thing I did differently than listed above was to add a sliced orange while poaching the chicken. To me orange flavor naturally goes with Asian food. Thanks for a winner. Made for Zaar Chef Alphabet Soup.

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ElizabethKnicely April 21, 2013

To hot to do much cooking in Minnesota so what beter than a salad. This was great. The flavors blended together well and the crunch of the vegetables with the pasta was perfect. I had boneless skinless chicken breasts so I grilled them rather than boiling them. The next time I make this I will cut back on the oil it seemed a bit to oily for me but perhaps I didn't use enough pasta> it was a perfect filling dinner for a hot summer night

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lin57 June 25, 2009
Asian Chicken Salad