Smoky Romesco Chicken & Noo­dles

Clean Eating - - RECIPE INDEX -


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

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