Grilled Asian Chicken Pasta Salad

• 3/4 cup lime juice
• 3 tablespoons olive oil
• 3 tablespoons sesame oil
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons minced fresh gingerroot
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1-1/2 pounds boneless skinless chicken breasts
• 12 ounces uncooked angel hair pasta, broken
• 1 large sweet yellow pepper, chopped
• 1 large sweet red pepper, chopped
• 1 medium cucumber, peeled and chopped
• 1/4 cup minced fresh parsley
• 2 green onions, sliced
• 1/4 teaspoon crushed red pepper flakes

1. Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes.
2. Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165u0b0.
3. Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.

lime juice, olive oil, sesame oil, soy sauce, fresh gingerroot, garlic, sugar, chicken breasts, pasta, sweet yellow pepper, sweet red pepper, cucumber, fresh parsley, green onions, red pepper

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