4 Servings 26 min Cook
1 Cup Pasta Fettuccine
2 Cup Peas
1/2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Tablespoon Olive Oil
16 Oz Chicken Breast Tenders
3 Tbsp Soy Sauce
1/2 Tbsp Peanut Oil
3 Tbsp Sesame Oil
2 Tsp Rice Wine Vinegar
1 Tbsp Sugar
2 Medium (4-1/8" long) Scallions
1 Tbsp Ginger Root
4 Cloves, minced Garlic
Combine soy sauce, peanut oil, 2 tbsp sesame oil, vinegar, sugar, chopped scallions, ginger root, and garlic.
Whisk to combine and set aside.
Cook fettuccine according to package directions, drain, and place in large bowl.
Add remaining 1 tbsp sesame oil, toss to coat, refrigerate until cold, at least 15 minutes.
Cook snow peas in boiling water 1 minute, drain, cool.
Add peas and red pepper to pasta.
Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat.
Cook chicken for 7-12 minutes, or until cooked through and no longer pink.
Set aside.
Re-whisk dressing; pour over pasta, and toss to coat.
Top with chicken.
