Thursday, April 16, 2009

Sauteed Chicken with Herbed Soba Noodles

This is another easy, quick, healthy and flavor-packed recipe from our friend Rachael. A food processor makes the prep time on this dish all of, oh, about 5 minutes. And the actual cooking time is only about 15.

But more importantly, the herbs that coat the noodles deliver a huge flavor punch. The chicken is slightly spicy, and together they'll make your mouth sing. Not literally, because singing with your mouth full is rude.

So break this recipe out on a week night. Use your favorite fresh herbs in whatever combination works for you. It's good to stick with the soft leafy ones, so I wouldn't go with rosemary or thyme for something like this.

Sauteed Chicken with Herbed Soba Noodles
adapted from Everyday with Rachael Ray
serves 2


2 scallions, roughly chopped
1 generous handful fresh cilantro leaves
1 generous handful fresh flat-leaf parsley
slightly less generous handful fresh tarragon leaves
1 garlic clove, smashed and peeled
1/2 teaspoon minced fresh ginger
2 tablespoons rice vinegar
1 tablespoon neutral vegetable oil (divided)
1 large chicken breast, butterflied and halved OR 2 chicken cutlets
pinch cayenne pepper
pinch salt and freshly ground pepper
3 oz. soba (Japanese buckwheat noodles)


1. In a food processor, process scallions, cilantro, parsley, tarragon, garlic, and ginger with vinegar and half of the oil. Don't get it completely smooth; let the herbs stay a bit chunky.

2. Bring a medium pot of water to a boil. While it's warming up, heat remaining vegetable oil in a medium skillet over medium-high heat.

3. Season the chicken cutlets with cayenne, salt and pepper, and cook in the skillet until just done, about 4-5 minutes each side. Remove from skillet. Thinly slice it after it has been resting for 5 minutes.

4. Cook the soba according to package directions. Drain and put back in the pot. Add the herb mixture and toss until well combined. Serve topped with chicken.

Eat up and enjoy!

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