Lemon Chicken And Snow Pea Noodle Bowls Recipes

Steps:

• Bring a large pot of water to a boil. Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled; cut into cubes.
• Mix chicken with coriander in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.
• Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.
• Serve chicken over pasta. Garnish with chopped scallions.

Steps:

• Bring a large pot of water to a boil. Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled; cut into cubes.
• Mix chicken with coriander in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.
• Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.
• Serve chicken over pasta. Garnish with chopped scallions.

Steps:

• Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
• Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

Steps:

• Bring broth to a boil in a large saucepan over high heat.
• Stir in vermicelli or other noodle, return to boil.
• Reduce heat to medium high and simmer about 6 minutes.
• Stir in chicken, snow peas, carrots and chili sauce.
• Simmer about 2 minutes.
• Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
• Serve immediately.

Steps:

• Bring a large pot of water to a boil. Add chicken; cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled; cut into cubes.
• Mix chicken with coriander in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Heat olive oil in a large skillet over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.
• Combine 1 1/2 cup broth and snow peas in the same skillet; cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice; cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.
• Serve chicken over pasta. Garnish with chopped scallions.