Smoky Romesco Chicken & Noodles

A quick blender sauce using almond butter, roasted bell peppers, parsley and a few pantry staples helps this noodle dish shine. If you have any sauce leftover, cover and refrigerate it to use throughout the week as a dip for raw vegetables. Instead of cooking the noodles on the stove, we soak the noodles in boiling water from the kettle. Plus, buying a precooked rotisserie chicken and shredding it avoids the cleanup and hassle of cooking it from scratch.
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Smoky Romesco Chicken & Noodles recipe

Awesome Sauce: This flavorful Romesco sauce is quick to make but bursting with nutrients such as the vitamin C from the red peppers – essential to the body’s ability to heal wounds and produce collagen – while the almond butter offers a dose of riboflavin (vitamin B2) and L-carnitine, two nutrients that have been shown to have a positive effect on cognitive function, especially in older adults.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 1 cup drained jarred roasted red peppers

    ½ cup unsweetened almond butter (TRY: Once Again Organic Almond Butter Creamy)

    2 tbsp chopped fresh flat-leaf parsley + additional for garnish

    2 tbsp extra-virgin olive oil

    1½ tbsp sherry vinegar

    1½ tsp garlic powder

    1 tsp smoked paprika

    1 tsp sea salt, divided

    ¼ tsp ground black pepper

    8 oz pad Thai brown rice noodles

    5 oz baby spinach

    1 cooked rotisserie chicken (about 2 lb)

Preparation

1. Make sauce: In a food processor or high-speed blender, process roasted peppers, almond butter, parsley, oil, vinegar, garlic powder and paprika until smooth, stopping to scrape down processor a few times. Season with ¾ tsp salt and pepper. (NOTE: Sauce will be thick.)

2. To a large heat-proof bowl, add noodles. Cover with boiling water; stir in remaining ¼ tsp salt. Cover bowl with a clean towel and let noodles soak for 10 minutes, adding spinach for final 2 minutes. Meanwhile, remove skin from chicken, pull meat off bones and roughly chop or pull into long pieces.

3. Drain noodle mixture well in a colander. Dry the bowl then place noodle mixture and chicken in bowl. Add half of sauce and toss. Toss in more sauce as desired. Garnish with additional parsley.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 432
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 37 mg
  • Fat Content: 26 g
  • Fiber Content: 8 g
  • Protein Content: 19 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 676 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 14 g
  • Polyunsaturated Fat Content: 5 g