Roasted Chicken and Spicy Peanut Soba Noodles

Ingredients
Serves: Update
SPICY PEANUT SAUCE:

1/2 cup toasted sesame oil

4 garlic cloves minced

1 tablespoon minced fresh ginger

2 tablespoons sriracha hot sauce

3 tablespoons honey

1/2 cup creamy peanut butter

2 tablespoons lemon juice

1/4 cup low-sodium soy sauce

1/4 cup hot water

CHICKEN AND NOODLES:

4 cups shredded chicken from a whole roasted deli-chicken

1/2 pound dried buckwheat soba noodles

GREEN SALAD:

1/2 hothouse cucumber, thinly sliced

3 ribs of celery, thinly sliced on the bias

1 cup cilantro leaves

2-3 scallions, finely sliced on the bias

Directions
SPICY PEANUT SAUCE:

In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.

CHICKEN AND NOODLES:

Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.

GREEN SALAD:

In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.

Divide noodle mix evenly amongst bowls and top with a handful of green salad.



Read more: http://www.kitchendaily.com/recipe/roasted-chicken-and-spicy-peanut-soba-noodles-142789#ixzz0y4ZWpNa4

Cheesy Tomato Penne Pasta

Ingredients:


1 15oz. Alredo sauce
1 lb. bag penne pasta
3/4 cup Parmesan cheese
14 oz. can diced, peeled tomatoes undrained
1 cup mozzarella
1 cup Mexican
1 tsp. Basil
3 tbsp. butter


Directions:


Cook pasta. In separate bowl mix alfredo sauce, cheese, tomatoes, and basil. Add pasta to sauce mix so that the cheese starts to melt. Pour into 9x13 baking dish and drop little pieces of butter over it. Broil for 5 minutes in oven so it gets melted and crusted on top.


You can also add chicken if you want some protein.