Mandarin Pasta Salad

• 1 package (1 pound) angel hair pasta or thin spaghetti, broken into thirds
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1-1/2 teaspoons seasoned salt
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 cans (11 ounces each) mandarin oranges
• 1 package (6 ounces) frozen snow peas, thawed and drained
• 2 cups sliced fresh mushrooms
• 2 cups shredded carrots
• 2 bunches green onions, sliced
• 2/3 cup canola oil
• 1/2 cup white wine vinegar
• 3 tablespoons soy sauce
• 1 garlic clove, minced
• 1 tablespoon sugar
• 1 tablespoon honey
• 1/2 teaspoon ground ginger
• 3 tablespoons sesame seeds, toasted

1. Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside.
2. In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
3. In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving.

angel hair pasta, chicken breasts, garlic, butter, salt, water chestnuts, oranges, snow peas, mushrooms, carrots, green onions, canola oil, white wine vinegar, soy sauce, garlic, sugar, honey, ground ginger, sesame seeds

Taken from www.tasteofhome.com/recipes/mandarin-pasta-salad/ (may not work)