Szechuan Noodles with Chicken and Broccoli
Szechuan Noodles with Chicken and Broccoli might be just the main course you are searching for. This dairy free recipe serves 10. One portion of this dish contains approximately 29g of protein, 41g of fat, and a total of 701 calories. A mixture of broccoli, chicken breasts, smooth peanut butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Watch how to make this recipe.
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle.
Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes.
Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color.
Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package.
Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce.
Add the scallions, peppers, chicken and broccoli and toss well.
Serve warm or at room temperature.