Asian Stir Fry Pasta!

This has become one of my favorite ways to cook pasta and it tastes great even if you don't have any chicken or vegetables! The first time I made it I didn't have anything but pasta, the things for the sauce, and cherry tomatoes; it tasted surprisingly good even then. :) Let's begin!

Sauce:
1/3 cup Canola Oil
1/4 cup & 1 tablespoon Soy Sauce
1/4 cup Sesame Oil
1/4 cup & 1 tablespoon Honey (I was out so I used organic Blue Agave Nectar)
3 tablespoons Rice Wine Vinegar

Main Components:
1 lb of Pasta (I used mini farfalle)
1 1/2 Bell Peppers, diced (I used a whole yellow and a half orange)
1 large Onion, sliced in half circles
1 can Water Chestnuts
2 chicken breasts, diced
1 Garlic Clove (I used Dorot which is frozen cubes, so only one cube)
4 tsp. Cilantro (Again I used Dorot and used 4 cubes, could use more to taste, with 4 it went unnoticed)

Add salt to your water, boil and cook the pasta according to the directions on the box.

While waiting for the pasta to cook, go ahead and mix up the Asian sauce. Then set it aside.

Now dice your bell peppers and slice your onion. Add them to a skillet and sauté until lightly browned and softened.

Place the sautéed veggies in a separate bowl. Drain the water chestnuts and place them on top of the cooked veggies.

By now your pasta should be cooked, drain the pasta and pour the pasta into a bowl large enough to add all ingredients in later. Keep the pot you cooked the pasta in to heat the Asian sauce later, you don't need to wash this pot.

Now dice your chicken and start cooking it in the same skillet (no need to wash it) and stir to ensure even browning. Cook the chicken through.

Pour the Asian sauce into your now empty pasta pan and heat over low until the honey has dissolved.

Combine all parts into the large bowl which your pasta is in, unless (like me) your pasta and veggies have gotten cold by now. In which case I combined them all in the skillet and reheated them over medium.

Serve in individual bowls and enjoy! I used a blue on white speckled Bybee bowl.

Loving this recipe, Annie

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