Health Recipes
Soynut Chicken Noodles
This dish could easily be made with in place of the chicken. Great as a main dish; or omit the chicken and serve as a side dish.
Ingredients
- 12 ounces (340g) linguine, uncooked
- 8 ounces (230g) boneless skinless (free-ranged) chicken breasts, uncooked
- 1 Tbsp (15mL) teriyaki sauce
- 2 tsp (10mL) extra virgin olive oil, divided
- 2 tsp (5g) ginger root, grated
- 2 cloves garlic, minced
- 1/2 cup (120mL) vegetable broth
- 1/3 cup (75g) soynut butter, (no added fat or sugar)
- 1/4 cup (60mL) Bragg Liquid Amino
- 2 Tbsp (30mL) rice vinegar
- 1/4 tsp (1g) red pepper flakes (or hot chili oil)
- 1 carrot, sliced
- 1 red pepper, cut into strips
Directions
Cook linguine in a large pot of rapidly boiling water. While pasta is cooking, grill or broil chicken brushed with teriyaki sauce. In a small saucepan, heat one tsp extra virgin olive oil (5mL) over medium heat. Add ginger and garlic; saute 30 seconds. Add vegetable broth, soynut butter, Braggs Liquid Amino, rice vinegar and red pepper flakes; mix well and simmer 5 minutes, stirring occasionally.
Remove soynut sauce from heat and keep warm. Heat one tsp extra virgin olive oil in a large skillet or wok. Add carrots and stir fry for 1-2 minutes. Add red pepper and continue stir frying until tender. Remove from heat Combine vegetables, linguine and soynut sauce in a large bowl. Portion linguine onto plates. Cut hot chicken into strips and lay on top of pasta.
Nutrition Facts
- Calories: 376
- Total Fat: 6g
- % Calories from fat: 24%
- Protein: 21g
- Carbohydrate: 50g
- Cholesterol: 18mg
- Sodium: 308mg