This chicken dish is vaguely reminiscent of pad thai, which has a balance of salty, sweet, sour, and spicy flavors all in one dish. If you prefer more heat, add additional garlic, ginger, and red pepper flakes.
- Yield: 6 Servings
- 1 pound boneless, skinless chicken breasts
- 2 (8-ounce) cans crushed pineapple in natural juices
- 9 ounce package of long rice noodles, such as fettuccine or rice pho noodles
- ¾ cup sunflower-seed butter or almond butter
- ½ cup light coconut milk
- ½ cup gluten-free vegetable or chicken broth
- 2½ ounces (1 small jar) carrot purée or carrot baby food
- 2 teaspoons garlic, minced
- ½ teaspoon ground ginger
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 0.12 teaspoon red pepper flakes (optional)
How to Make It
- Preheat oven to 350°F.
- Arrange chicken in 9" × 13" baking dish and pour in pineapple juice from crushed pineapple. Cover and bake until internal temperature reaches 170°F, about 15–20 minutes.
- In large pot, boil about 8 cups of water. Once boiling, place rice noodles in water and boil until tender, approximately 8–10 minutes. Drain noodles and rinse with cold water.
- While pasta is cooking, blend remaining ingredients in blender until smooth. Use extra broth to thin to desired consistency.
- Return noodles to cooking pot and pour contents of blender onto noodles and stir.
- Cut or shred chicken into age-appropriate-size pieces for your children; top with crushed pineapple. Serve with a side of the rice noodles with sunflower-seed butter sauce. Store any leftovers in an airtight container in the refrigerator for up to 3 days.