Sweet and Sour Pasta

Cory Larsen

1 lb chicken
16 oz tri-color spiral pasta
1 large cucumber
2 med-large tomatoes
1 can sliced water chestnuts
1 pkg. egg roll wrappers (wontons)

Boil chicken with 2 cubes chicken bullion and sprinkle in onion salt for flavor. Cool chicken after cooked, and chop or shred into bite size pieces. Cook pasta as per instructions on pasta or until done. Remove seeds from cucumber and chop into bite size pieces. Chop tomatoes and water chestnuts. Drain pasta and rinse with cold water. Mix everything together and add sauce. Fry wontons in oil and break into salad just before you are ready to serve.

Sauce
1 ½ c sugar
½ c vinegar
1 TBSP ground mustard
1 tsp garlic powder
Bring ingredients to a boil until sugar is dissolved. Pour over the top of salad and toss. Refrigerate 2 hours before serving. Mix in wontons just before you are ready to serve.