Ingredients
3/4 cup lime juice3 tablespoons olive oil3 tablespoons sesame oil3 tablespoons reduced-sodium soy sauce2 tablespoons minced fresh gingerroot3 garlic cloves, minced1 tablespoon sugar1-1/2 pounds boneless skinless chicken breasts12 ounces uncooked angel hair pasta, broken1 large sweet yellow pepper, chopped1 large sweet red pepper, chopped1 medium cucumber, peeled and chopped1/4 cup minced fresh parsley2 green onions, sliced1/4 teaspoon crushed red pepper flakes
Preparation
Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes.
Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°.
Meanwhile, cook pasta according to package directions; drain and rinse in cold water. Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add pasta and chicken to vegetable mixture; toss to coat. Refrigerate until serving.
