Ingredients

1 medium red bell pepper
4 green onions
1/2 cup (125 mL) fresh basil leaves
12 oz (350 g) chicken tenders
2 tbsp (30 mL) canola oil, divided
3 tbsp (45 mL) Asian Seasoning Mix, divided
12 oz (350 g) uncooked angel hair pasta, broken into thirds (see Cook’s Tips)
4 cups (1 L) chicken stock
1/2 cup (125 mL) chunky peanut butter
1/4 cup (50 mL) reduced-sodium soy sauce
3 garlic cloves
3 cups (750 mL) fresh broccoli florets (about 8 oz/250 g)

Directions

Cut off top of bell pepper; remove seeds with Scoop Loop™. Cut into 2-in. (5-cm) strips with Santoku Knife. Cut green onions into 1-in. (2.5-cm) pieces; set bell pepper and onions aside.
In (1-cup/250-mL) Prep Bowl, snip basil with Professional Shears; set aside.
Cut chicken into 1-in. (2.5 cm) pieces. In Classic Batter Bowl, mix chicken with 1 tbsp (15 mL) of the oil and 2 tbsp (30 mL) of the seasoning mix.
Heat remaining 1 tbsp (15 mL) oil in Stir-Fry Skillet or Executive (12-in./30-cm) Skillet (do not use Stainless cookware) over medium-high heat 3-5 minutes or until shimmering. Add chicken; cook 3-4 minutes or until browned on all sides, turning occasionally with Chef’s Tongs. Remove chicken; set aside.
Add pasta to Skillet; toast 5-7 minutes or until pasta starts to brown, gently stirring and turning over frequently with tongs (see Cook’s Tips). (Watch pasta carefully to avoid over-toasting.)
Push pasta to one side. Add stock, peanut butter, soy sauce and garlic pressed with Garlic Press; stir until peanut butter is incorporated. Mix pasta into sauce. Add bell pepper, green onions, remaining 1 tbsp (15 mL) seasoning mix and broccoli; stir gently.
Cover and bring to a boil; reduce heat to medium and simmer vigorously 2-3 minutes or until pasta is tender, stirring occasionally. Stir in chicken and cook about 1 minute or until heated through. Sprinkle with basil and toss.

Yield:

6 servings of 1 1/2 cups/375 mL

Nutrients per serving:

U.S. Nutrients per serving (1½ cups/375 mL): Calories 480, Total Fat 17 g, Saturated Fat 2 g,
Cholesterol 35 mg, Sodium 840 mg, Carbohydrate 54 g, Fiber 6 g, Protein 31 g