Asian Pasta Salad (Dipping Chicken take III)

Very rarely do I make just the plain Dipping Chicken anymore.  It is yummy plain, but I feel a little more healthy when I make a rice bowl with veggies(steamed carrots, broccoli, squash, whatever.)  My new favorite version is the Asian Pasta Salad.  I actually found a recipe for an actual Asian Pasta Salad, and it was pretty much the same as the Dipping Chicken.  It had a few variations, but I knew we liked the Dipping Chicken so I pretty much stuck with that recipe.  I have linked to the Dipping Chicken if you want that recipe, but here is the Pasta Salad version:

Dipping Chicken

Asian Pasta Salad Version

Ingredients:

8 Chicken legs, bone in(I usually do not use legs.  I either use thighs or chicken breast.  Those are just what I usually have.)

1/3 cup soy sauce

Brown sugar

2 T dark sesame oil (This gives it more of an Asian taste. I really like it!)

Garlic salt

Black pepper

2T sesame seeds

sliced Veggies: broccoli, carrots, cherry tomato halves, zucchini

linguine (I use a whole wheat version and the whole box)

bowl.

Directions:

1.      Pull skin of chicken legs (less greasy)

2.      Pour 1/3 soy sauce in glass measuring cup.

3.      Add brown sugar to soy sauce until cup reads 2/3 cup.  Then add the sesame oil.

4.      Put chicken in pan and sprinkle with garlic salt and black pepper.

5.      Pour brown sugar/soy sauce over chicken

6.      Cook at 350° for 1 hour uncovered.  Rotate chicken legs every 15 minutes.

7.      After my chicken is all cooked I usually pour it and the sauce over the veggies in a pan and let the veggies cook until softened while the pasta is cooking.  If you used chicken with bones take the chicken off the bone. 

8.  Cook pasta, drain.

9.  Place pasta in a large bowl. Pour chicken and veggie mixture over pasta. Add sesame seeds.  Toss gently.