Lemon Ginger Pasta Chicken Salad

Serving Size:  4-6


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.