Couple of my new recipes

I got both of these recipes from www.allrecipes.com and have modified them for our taste.

TWELVE MINUTE PASTA TOSS

• 16 ounces rotini pasta
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 3 cloves garlic, minced
• 1 1/4 teaspoons salt
• 2 teaspoons fresh basil
• 1 1/4 teaspoons dried oregano
• 1 cup chopped sun-dried tomatoes
• Grated Parmesan cheese to add on top (optional)
• Red pepper flakes to add on top (optional)

1. Cook and drain pasta as directed.
2. While pasta is cooking, in a 5-quart pot, heat oil from the sun dried tomatoes and saute chicken, garlic, salt and oregano until chicken is cooked. Add any vegetables and sauté until cooked. Add sun-dried tomatoes and cook for two minutes.
3. Remove from heat and add fresh basil. Toss with pasta. Serve with grated Parmesan cheese and red pepper flakes if desired.

JAPANESE STYLE SESAME GREEN BEANS
1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
2 tablespoon soy sauce
1 teaspoon sambal (Vietnamese garlic chili sauce)
1 tablespoon toasted sesame seeds (if you have untoasted, just put them in a pan, no oil, stirring constantly, over medium heat until they start to turn a golden brown)

DIRECTIONS
Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Combine soy sauce and sambal. Remove green beans from heat, and stir in soy sauce mixture; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

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