Smoky Romesco Chicken & Noodles
SERVES 6. HANDS-ON TIME: 30 MINUTES. TOTAL TIME: 30 MINUTES.
A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.
1 cup drained jarred roasted red peppers
½ cup unsweetened almond butter (TRY: Once Again Organic Almond Butter Creamy)
2 tbsp chopped fresh flat-leaf parsley + additional for garnish
2 tbsp extra-virgin olive oil
1½ tbsp sherry vinegar
1½ tsp garlic powder
1 tsp smoked paprika
1 tsp sea salt, divided
¼ tsp ground black pepper
8 oz pad Thai brown rice noodles
5 oz baby spinach
1 cooked rotisserie chicken (about 2 lb)
1. Make sauce: In a food processor or high-speed blender, process roasted peppers, almond butter, parsley, oil, vinegar, garlic powder and paprika until smooth, stopping to scrape down processor a few times. Season with ¾ tsp salt and pepper. (NOTE: Sauce will be thick.)
2. To a large heat-proof bowl, add noodles. Cover with boiling water; stir in remaining ¼ tsp salt. Cover bowl with a clean towel and let noodles soak Ior minutes, adding spinacK Ior ānal 2 minutes. Meanwhile, remove skin from chicken, pull meat off bones and roughly chop or pull into long pieces.
3. Drain noodle mixture well in a colander. Dry the bowl then place noodle mixture and chicken in bowl. Add half of sauce and toss. Toss in more sauce as desired. Garnish with additional parsley.
PER SERVING (1∕6 of recipe): Calories: 432, Total Fat: 26 g, Sat. Fat: 5 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 5 g, Carbs: 41 g, Fiber: 8 g, Sugars: 3 g, Protein: 19 g, Sodium: 676 mg, Cholesterol: 37 mg