DeLiCioUs… in so many ways.
Smoky, a little spicy, a little taste of green, a nice crunch, with an awesome taste of almond butter… all in one bite.
…Then add the great taste of rice noodles, the sweetness from the roasted red peppers and a protein – rotisserie chicken. Not only is this dish delicious – it is healthy, quick to get on the table, and great as leftovers! You know – one of those dishes that tastes great on the second day.
Have you ever made a Romesco sauce? It is one of those easy to make sauces that takes only a minute in the food processor.
WOW! This Smoky Romesco Chicken Pasta… is one fabulous summer dish! Good Grief! You need to try this!
So let me break down how easy this tasty meal is:
Rice Noodles – 10-minute soak in hot water
Baby Spinach – 2-minute soak in hot water
Rotisserie Chicken Breast – Shredded
Chop up parsley
Sauce – 5 minutes in a blender
I have plans to go visit Aspen next week with my daughter to visit a friend, and I think I will have to share this recipe with her. Minus the chicken – which of course is optional in this dish, as she is vegetarian.
Maybe we will make it up while we are there. A nice glass of wine, a view of the mountain and good food. Always a good time for me!
What makes this dish smoky? Smoked Paprika. What gives it the crunch? Toasted Pinenuts. What gives it the taste of green? Fresh Baby Spinach.
If your summer months are anything like mine, there is just not enough daylight for the number of things I need to do! That is why I love this meal! It gives me a little more time to relax for a few minutes between all the madness!
The other thing I love about it? It is filling enough with all the right protein and carbs, but light enough so that it does not drag me down when I am busy.
Enjoy your summer! Enjoy this summer dish!
Teri~
- 1 cup drained roasted red peppers
- ½ cup almond butter
- 2 tbsp chopped parsley, plus more for garnish
- 2 tbsp olive oil
- 1½ tbsp sherry vinegar
- 1½ tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ tsp ground black pepper
- 8 oz pad Thai rice noodles
- 5 oz baby spinach
- 1 lb rotisserie chicken breast, shredded
- In a food processor or blender, add roasted peppers, almond butter, parsley, oil, vinegar, garlic powder, smoked paprika, and blend until smooth.
- Scrape down sides and blend a few more minutes until smooth.
- Season with ¾ tsp salt. Add pepper.
- In a large heatproof bowl, add noodles and add boiling water to cover. Add remaining ¼ tsp of salt. Cover and let sit for 10 minutes.
- Add spinach the last 2 minutes.
- Drain the noodle mixture well and add to a bowl. Add shredded chicken and half of the sauce and toss lightly. Taste and toss in more sauce as desired.
- Garnish with additional parsley and serve.