1 lb. angel hair pasta or thin spaghetti, broken into thirds
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
2 tbsp. butter
1 1/2 tsp. seasoned salt
1 (8 oz.) can water chestnuts, sliced and drained
2 (11 oz.) cans mandarin oranges
1 (6 oz.) pkg. frozen snow peas, thawed
2 c. mushrooms, sliced
2 c. shredded carrots
2 bunches green onions, sliced

Dressing:

2/3 c. vegetable oil
1/2 c. white vinegar or cider vinegar
3 tbsp. soy sauce
1 garlic clove, minced
1 tbsp. sugar
1 tbsp. honey
1/2 tsp. ground ginger
3 tbsp. sesame seeds, toasted

Cook pasta, drain and rinse in cold water. Set aside.

In a large skillet, saut chicken and garlic in butter until chicken juices run clear. Sprinkle with seasoned salt. Remove with slotted spoon and set aside.

In same skillet, saut water chestnuts for 2 to 3 minutes. Drain oranges, reserving 1/2 cup juice.

In a large serving bowl, combine oranges, pasta, cut up chicken, water chestnuts, peas, mushrooms, carrots and onions.

In a jar with a tight fitting lid, combine oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice. Shake well. Pour over pasta mixture and sprinkle with sesame seeds. Refrigerate until serving.

Yield: 20 to 25 servings.