Tuesday, April 16, 2013

Asian Chicken and Noodles

I found this recipe in an issue of Woman's World magazine. Since I had everything on hand, I thought it would be a nice, quick dinner.
This is going to become a staple in my weekday rotation!
(hey kids: another use for the shredded chicken if you want to cut down on cooking time)

1 ½ Tsp McCormick Perfect Pinch roasted garlic and bell pepper seasoning
2 Boneless, skinless chicken breast halves (1 lb)
5 Cups assorted vegetables such as snow peas, red pepper, and onions
¼ Cup + 3 Tbs Asian Toasted Sesame dressing
2 Packages (3oz each) any flavor Ramen noodles
½ Cup loosely packed cilantro leaves

1. Preheat oven to 350
2. Mix seasoning with ⅛ tsp salt, press onto all sides of chicken.
3. In large skillet, cook chicken 5 minutes each side.
4. Transfer to a baking sheet. Bake 15-20 minutes until cooked through.
5. Meanwhile, in same skillet, cook vegetables for about a minute.
6. Add ¼ cup water, cook until tender (about 2-3 minutes)
7. Add ¼ cup dressing, heat.
8. Prepare noodles according to package directions, discarding seasonings
9. Drain noodles, leaving 2 tbsp cooking liquid
10. Toss noodles with cilantro, ¼ tsp salt, reserved water, and remaining dressing.
11. Divide among 4 plates, top with vegetables.
12. Slice chicken, add to plate.
13. Optional: Sprinkle with sesame seeds


Ingredients. I did end up adding the sesame seeds, but they didn't make the class picture

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