Chicken Bow Tie Pasta Salad

1 ½ tsp dark sesame oil 
1 red bell pepper, cored and cut into very thin strips 
1 ½ Tbsp, finely chopped fresh ginger 
4 cups bow tie pasta 
2 cups snow peas, strings removed, cut in half on the diagonal 
2 cups chicken breast, cooked and shredded 
¼ cup Cains® Light Mayonnaise 
2 Tbsp rice wine vinegar or distilled white vinegar 
1 Tbsp frozen orange juice concentrate 
Salt and fresh ground black pepper to taste
Heat 1 tsp of the sesame oil in a large nonstick skillet over high heat. Add red peppers and ginger, stir-fry for 2 minutes. Transfer to a large bowl and let cool. Meanwhile, cook bow ties in a large pot of boiling salted water until al dente, 8 - 10 minutes. Add snow peas and cook for 30 seconds longer. Immediately drain in a colander and rinse under cold water until cool. Shake to remove excess water and add to the peppers. Add chicken. In a small bowl, whisk together mayonnaise, vinegar, orange juice concentrate and the remaining ½ tsp sesame oil until smooth. Add to the pasta mixture and toss to coat. Season with salt and pepper.   
Servings: 6 Prep Time: 30 min

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