Szechuan Noodles With Chicken And Broccoli Recipes

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.

Steps:

• Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
• Cook the noodles of your choice according to package directions.
• Drain pasta and place in a large serving bowl.
• While still warm, toss the pasta with about 3/4 of the sauce.
• Add the julienned bell peppers and scallions and toss well.
• This dish is great served warm or even at room temperature.
• Remaining sauce can be added if pasta seems too dry.

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.

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 until just done, not soft.
• 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.
• Enjoy!

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.

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.