Chicken Pasta

• 8 ounces angel hair pasta
• 1 1/2 tablespoons soy sauce
• 1 tablespoon vinegar, preferably rice wine
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• 1 lb boneless chicken breast, cut in strips
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 1 tablespoon oil, preferably peanut
• 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
• 4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
• soy sauce, for serving (optional)

1. Cook and drain pasta according to package and set aside.
2. Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
3. Sprinkle both sides of chicken with salt and pepper.
4. In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
5. Remove from heat and set aside.
6. In same skillet, heat peanut oil over medium heat.
7. Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
8. Add chicken, cook, stirring, until no longer pink, about 6 minutes.
9. In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
10. Toss well.
11. Sprinkle with reserved sesame seeds.

pasta, soy sauce, vinegar, sesame oil, garlic, chicken breast, salt, black pepper, sesame seeds, oil, baby corn, mixed vegetables, soy sauce

Taken from www.food.com/recipe/chicken-pasta-17714 (may not work)