You will want this for dinner!

Last night was cooking night in Leah's apartment. The blessing/curse of living solo is that most recipes make enough for the whole week, hence the singular cooking night. As a child I would have grumbled and whined about eating the same thing every night (my mom can attest). In my older & wiser years, I think, "well at least there's something to eat!" Oh, and I'll take any excuse to wear an apron. :)

So yesterday's lucky pick was Carrie Reed's Sesame Chicken Pasta Salad. "Delish" I say and always a favorite. I love making recipes that remind me of my friends. I've got:

• Blair's Chicken Enchiladas
• Laura's Banana Nut Muffins
• Heather Beth's Couscous Salad
• Annie's Falafels
• Mom's Jambalaya
• Ashley's Fancy Grilled Cheese
• Julie's Spinach Salad

Anyway...here's the recipe for Carrie's salad. Yumminess!

Chicken Sesame Pasta Salad

Salad:
1 pkg (12 oz) wide egg or bowtie pasta
1 bunch green onion, sliced
chopped red, yellow & green peppers
3-4 chicken breasts
1 bunch lettuce or spinach
¼ cup sugared almonds (almonds + 3 Tbs. sugar)

Dressing:
¼ cup sesame seeds
1/3 cup red wine vinegar
½ cup canola oil
¼ tsp salt
¼ tsp pepper
¼ cup fresh chopped parsley
1/3 cup soy sauce
3 Tbs sugar

Directions:
Sugar almonds by placing almonds and sugar in fry pan over medium heat. Stir while cooking until almonds become golden brown (be careful not to burn them!). Cool before adding to salad.

Prepare pasta according to package. Rinse with cold water. Add green onions and peppers. Toss to mix.

Saute chicken in oil, sprinkle with lemon pepper and slice into bite-sized pieces (I cooked chicken in soy sauce instead of lemon pepper). Add to pasta mixture.

Mix all dressing ingredients in blender or food processor. Pour over pasta and refrigerate. Add almonds just before serving. Serve over a bed of lettuce or spinach.