spicy thai noodles with chicken vegetables

250g (1/2 lb.) Western Classics Capellini or Spaghettini
500 mL (2 c.) fresh broccoli florets in bite size pieces
1 red bell pepper, cored and cut into julienne slices
15 mL (1 tbsp.) Western Classics Extra Virgin Olive Oil
2 (250g/8 oz.) boneless, skinless chicken breasts
175 mL (3/4 c.) Western Classics Spicy Thai Sauce
50 mL (1/4 c.) peanuts, toasted and chopped
50 mL (1/4 c.) chopped fresh coriander

1. Cook noodles in a large pot of boiling water for 5 minutes. Add broccoli and red pepper; cook for 2 to 3 more minutes or until noodles are cooked al dente. Drain and pour into large bowl; set aside.

2. Cut chicken in strips. Heat oil in large skillet. Add chicken strips and stir-fry over medium high heat for 5 minutes or until no longer pink inside. Stir in Western Classics Spicy Thai Sauce until heated through.

3. Add chicken and sauce to noodles and vegetables. Sprinkle with toasted peanuts and coriander. Gently fold together and serve immediately.

Makes 4 Servings

You can substitute prawns for chicken

Nutritional analysis per serving:
Energy: 603kcal, Protein: 50g, Carbohydrate: 65g, Fiber: 1g, Fat: 15g

	Fresh broccoli is available all year and it provides an abundance of vitamins and minerals. Coriander is also a good source of vitamin C and aids digestive.