6 oz green beans, trimmed & halved lengthwise (2 cups)
1 red bell pepper, seeds & ribs removed, thinly sliced lengthwise
8 oz rice noodles
coarse salt & ground pepper
1 LB boneless, skinless chicken breast halves
1/2 cup freshly squeezed lime juice
1/4 cup soy sauce
1 TBSP sugar
1/2 fresh pineapple, peeled, cored, and sliced into bite size wedges (2 cups)
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped
Instructions
In large pot of boiling water, cook beans until crisp-tender, ~3 min. Add bell pepper, stir to submerge. Using small sieve, transfer vegetables to a bowl. Add noodles to boiling water, cook until al dente according to package directions, 4-6 min. Drain, rinse w/cold water, and reserve.
Meanwhile, in a small skillet, bring 1 cup of salted water to a simmer over med heat. Add chicken breasts; cover, and cook 5 min. Turn off heat; let steam until chicken is cooked through, 5-10 min. When cool enough to handle, shred w/a fork.
In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables & noodles, chicken, pineapple, mint, and 1/4 cup of peanuts; season with S&P. Toss to coat w/ dressing. Serve immediately. Top w/ remaining peanuts.
Originally Submitted
1/1/2010
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