Submitted by: Cerola Calderwood/Martha Sorensen
16 oz package bow tie pasta, cooked and drained
Marinate pasta and 6-8 cooked and chopped chicken breasts overnight in:
1 c. oil
2/3. White wine vinegar
½ tsp. salt
2/3 c. teriyaki sauce
6 Tbsp. sugar
½ tsp . pepper
Put in blender and blend until creamy.
Before you serve add:
10 oz. bag spinach
½ c. fresh chopped parsley
1 bunch of green onions chopped
¾ c. of honey roasted peanuts
1 can of water chestnuts sliced and drained
6 oz. bag of Craisins
2 cans of mandarin oranges drained
¼ c. toasted sesame seeds
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