Yield 8 to 10 servings Number Of Ingredients 20 Steps:
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. Drain and set aside. 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.
Time 35m Yield 6 to 8 servings Number Of Ingredients 17 Steps:
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm. , In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat.
Number Of Ingredients 10 Steps:
- Cook the linguine noodles according to the directions on the package. * In a large skillet over medium-high heat, melt butter. * Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken onto a plate. * In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). * Once the vegetables are done, add the cooked chicken back to the skillet. * Add in the sauce, minced garlic and paprika. Stir well. * Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. * Add in the cooked broccoli last. When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
Time 50m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Prepare spaghetti according to package directions; drain, rinse with cold water, drain again. Put spaghetti in a large bowl; set aside. In a big skillet, heat 2 tablespoons sesame oil. Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes. Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted. Remove skillet from heat and let cool. Spoon spinach mixture over spaghetti. Add in the chicken and water chestnuts. In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine. Pour over pasta/spinach/chicken; gently toss to coat. Serve immediately.
Yield 6 Number Of Ingredients 10 Steps:
Cook the linguine noodles according to the directions on the package. In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes). Remove the chicken from the skillet and set aside. In the same skillet, add olive oil over medium heat. Add the onion and bell pepper and saute until soft (about 8 minutes). Once the vegetables are done, add the cooked chicken back to the skillet. Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened. Fold in steamed broccoli. When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture. Stir to combine and serve.
