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1 pound boneless, skinless chicken breasts, trimmed and poached (see Tip)
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1 4-inch piece fresh ginger, peeled
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3 tablespoons Dijon mustard
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2 tablespoons rice wine vinegar
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1/2 teaspoon reduced-sodium soy sauce
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8 ounces snow peas, stems and strings removed
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1 pound whole-wheat bow-tie (farfalle) pasta
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2 stalks celery, sliced on the bias
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1 red bell pepper, seeded and cut into 1/4-inch-by-3-inch strips
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2 scallions, green part only, thinly sliced on the diagonal
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salt & freshly ground pepper to taste
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1 tablespoon sesame seeds, toasted (see Tip)
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Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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