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Lemon Ginger Pasta Chicken Salad

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Serving Size: 
  • 1 lb. Pappardelle’s Lemon Ginger Fettuccine
  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons Bella Sol Modena Barrel-Aged Balsamic
  • 1 tablespoon sugar
  • 1/2 cup carrots, shredded
  • 2 cups broccoli, broken into small florets
  • 1 lb. grilled or broiled chicken or 1 lb. firm tofu
  • 1-2 teaspoons red pepper flakes
  1. In a large mixing bowl, add sesame oil, soy sauce, balsamic vinegar, and sugar. Stir until sugar is dissolved. Set aside.
  2. In a wok or skillet, add 2 teaspoons of sesame oil. When warm, add carrots and broccoli. Cook until just warm. Set aside.
  3. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain well.
  4. Immediately add pasta to mixing bowl with sauce mixture. Stir until fully coated. Add cooked broccoli and carrots and chicken/tofu. Sprinkle with red pepper flakes on top.

From This Recipe

$8.00 | 1 lb. package
$10.00 | 6 oz. (177 ml)