Now that Mother Nature has decided to go home and sleep it off, I’ve been digging into the files for lighter, quicker fare for warm days. This one popped up.
Total Time: 30 Min.
Prep and Cook Time: 30 Min.
Plate our Pancit Noodles with Chicken for a delicious entrée this evening. Tender rice noodles are the key ingredient in our Pancit Noodles with Chicken recipe, which includes chopped veggies and a tasty coleslaw blend.
What You Need
8 oz. thin rice noodles
1 cup boiling water
2 WYLER’S Instant Bouillon Chicken Flavored Cubes
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1/2 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup chopped onions
1/2 cup chopped carrots
2 cups coleslaw blend (cabbage slaw mix)
Let’s Make It
1 – Soak noodles as directed on package; drain.
2 – Pour boiling water over bouillon cubes in medium bowl; stir until cubes are dissolved. Stir in 2 Tbsp. dressing.
3 – Heat remaining dressing in large nonstick skillet on medium heat. Add chicken, onions and carrots; cook 6 to 8 min. or until chicken is done, stirring frequently.
4 – Add noodles, chicken broth and coleslaw blend; mix lightly. Cook on medium-high heat 3 min. or until ingredients heated through and most the broth is absorbed, stirring frequently.
Tip 1 – Family Fun: Kids can help soak the noodles and measure the chopped vegetables and coleslaw blend.
Tip 2 – Special Extra: Top with sliced green onions before serving with lemon wedges.
Tip 3 – Substitute: If your kids don’t like cabbage, substitute 2 cups of their favorite cut-up steamed fresh vegetables for the coleslaw blend.
Tip 4 – Substitute: Substitute shredded cabbage for the coleslaw blend. Be sure to use green cabbage, not purple cabbage, since the purple cabbage will turn the noodles an unattractive purple color. (I don’t know. I’m halfway tempted to try purple cabbage just to see if purple noodles ARE unattractive. Cuz, you know, it might be a good way to get kids to eat it… 😉 )
Head to MY FOOD & FAMILY to get all the details. I have to admit, I haven’t actually made this recipe, though I saved it to try because it sounds yummy. I’m not sure that Zesty Lime dressing is readily available though I did find that Paul Newman’s dressing line has the flavor. Having not made it, not sure what subs could be made, though I also found a recipe on-line for make-from-scratch lime vinaigrette dressing. Anyway, nothing ventured, nothing gained, right? And out of all my heroines, believe it or not, Adele turned out to be the one who thinks this is an awesome recipe. Caleb? Not so much, but then werewolves are carnivores. Adele will make a batch when he’s off on an investigation and has it for dinner and then takes leftovers to the FBI labs, where she works as a CSI, for lunch. Before meeting Caleb and fighting monsters, she was a CSI investigator for the Colorado Bureau of Investigation. You can read their story in THE DEVIL’S CUT (Penumbra Papers #3). It’s available from lots of different retailers. Just click on the title or the cover to head over to Books2Read for a link to your favorite on-line store. What about y’all? Are you adventurous when it comes to trying recipes? Or hunting monsters? 😉
Eh, I don’t think this one is for me. :shrug: I do LOVE the book, though.
I’m not that adventurous with savory dishes. I like what I like. Heh, hunting monsters… Monster fish, maybe. ;o)
Now that the weather is getting nicer, maybe that monster fish is waiting at the lake for you to stalk. 😉 Also, I suspect this recipe is an acquired taste. LOLOL