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Submitted by: Robbin Chamberlain from Worthington, OH
Originally shared on the web 03/04/2011

2 boneless, skinless chicken breasts
2 12-oz. boxes bowtie pasta
5 to 6 T. sesame seeds
3/4 c. rice vinegar
4 T. sugar
2 T. Dijon mustard
2-1/2 T. fresh ginger, grated
2 T. soy sauce
15-1/4 oz. can pineapple tidbits, drained, juice reserved
1/4 c. vegetable oil
2 green onions bunches, finely chopped
4 to 5 celery stalks, finely sliced

Place chicken breasts on hard surface, cover with plastic wrap and flatten to about 1/4 inch with rolling pin or kitchen mallet. Arrange chicken breasts in large heavy skillet; just cover with water and, uncovered, slowly bring to a simmer over low heat. When chicken begins to simmer, turn breasts, cover and remove from heat. Let sit 15 to 20 minutes or until no longer pink inside. Remove breasts to cutting board to cool. Slice into thin strips or bite-size pieces. Cook pasta according to directions; rinse under cool water. Stir sesame seeds in a heavy, dry skillet over medium heat until toasted, approximately 2 to 3 minutes. Watch closely so they don’t burn; set aside. Whisk vinegar and sugar together until sugar dissolves. Add mustard, ginger and soy sauce; stir and blend in pineapple juice. Whisk well and add sesame seeds to dressing. Add oil and shake once more. Toss with chicken, pasta, pineapple, green onion and celery and refrigerate for several hours before serving.