Categories: August2013, Healthy, Pasta, Salads, Spinach

Ingredients

• 1 lb farfalle (bowtie) pasta (I used the mini farfalle)
• 1/3 cup canola, safflower or other mild tasting oil
• 1/4 cup plus 1 tablespoon soy sauce
• 1/4 cup sesame oil
• 1/4 cup plus 1 tablespoon honey
• 3 tablespoons rice wine vinegar
• 2 red, yellow or orange bell peppers, cut julienne
• 1 cup of scallions, diced
• 2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
• 3 tablespoons roasted sesame seed
• Pepper to taste
• 3 cups washed baby spinach
• 1/4 cup cilantro, OPTIONAL
• 2 tablespoons red pepper flakes, OPTIONAL

Directions

1. Boil and cook pasta according to directions. Make sure to salt the cooking water. Drain pasta and set aside. Return the pasta pot back to the stove. (You don’t need to wash it.) Add the canola oil, soy sauce, sesame oil, honey, and rice wine vinegar. Heat over low heat until the honey is dissolved. Remove from heat and toss in the pasta. Add the bell peppers, chicken, scallions, pepper, sesame seeds, cilantro (optional) and red pepper flakes (optional). Toss well to coat all the ingredients. Before serving, toss the pasta with the spinach, to keep the vibrant green as much as possible.

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