Asian-style Pasta Salad

I made this last night and it was a big hit. It's a perfect meal for summer time (where anything cold to eat is delicious:) and was very easy. I kind of made this up, so I don't have exact measurements, but you'll get the idea.

• 1/2 box of whole wheat rotini, cooked and cooled
• 1 can of mandarin oranges, drained
• 1 head of broccoli, chopped
• 1/3-1/2 cup chopped almonds, toasted
• 4 chicken tenderloins, cooked, chopped, cooled (I always fry ours up on the stove with s/p and a little bit of olive oil...so not healthy but very delicious)
• Light Asian with Sesame and Ginger Vinaigrette (Wishbone brand that Katherine introduced us to)

And just mix it all up! Oh man, it's so good and pretty healthy. Little bit of everything.

*Whenever I feed my kids broccoli, Tinker always says, "Oh! We are having trees for dinner?!"

Thai Noodles with Chicken and Broccoli - Marilee

Sauce:
3 Tbls soy sauce
1 Tbls sesame seed oil
3 Tbls peanutbutter
1 Tbls sugar
1 1/2 tsp chili paste ( I am not sure what this is so I put 3/4tsp chili powder)
2 Tbls vinegar
1/2 cup chicken stock
Wisk above ingredients together and set aside.

8 oz spaghetti noodles
4 cups broccoli florets
2 carrots sliced diagonally
Boil the noodles in large pot of water for 5 minutes. Add the broccoli and carrots cook an additional 3 mintues. Drain.

1 Tbls sesame seed oil
1 Tbls minced ginger root
3 cloves garlic minced
1/2 lb chicken breast sliced in thin strips
1/4 cup chopped fresh coriander (use as garnish)
Stir fry chicken garlic ginger until chicken is no longer pink. Add the above sauce to the chicken and simmer covered for 5-10 minutes. Toss with the noodles and vegetables. Garnish with the coriander.

This is a recipe from Carolyn Mackay who we meet here in Moscow. I was surprised how easy and fast this was and I thought it would be something children may like.