“This is my original recipe and is featured in Taste of Home's Holiday & Celebrations Cookbook (2002). It's light, colorful and fresh-tasting. I hope you'll try it sometime.”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions. Drain pasta, rinsing with cold water; set aside.
  2. In large skillet, saute chicken and garlic in butter until chicken juices run clear; sprinkle with seasoned salt. Remove chicken with a slotted spoon; set aside.
  3. In same skillet, saute water chestnuts for 2-3 minutes. Meanwhile, drain oranges, reserving 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
  4. In a quart-sized jar or similar container with 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.
  5. Refrigerate until serving.

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