Happy New Year!!! We welcomed 2016 with those that are closest to us and I hope you did too:) I don’t usually make foods like this but this was inspired by something I randomly saw online and I could not stop thinking about savory, spicy chicken with noodles. YUM! I don’t usually use this large of a myriad of ingredients but when you are trying to capture this type of flavoring, it’s a must…and totally worth it! Of course you can use whatever vegetables you have on hand, which is why this is such a fabulous recipe. I’ve also divided this recipe into ingredients for the general dish as well as a seasoning mixture. This seasoning mixture can be used as a marinade for chicken to just soak in a few hours before grilling. Since we are not quite in grilling season (now that it has finally snowed…still in disbelief it’s nearly January before our first snow fall) skillets, roasts, and crockpots will have to do. I chose rice pasta but you can certainly do this rice or quinoa. As far as how many servings this recipe makes, I can say (with confidence) this could feed four people with leftovers for lunch the next day. I can assure you this makes plenty and is so filling and of course…wholesome.

Ingredients:
2 lbs chicken breast, cut into bite sized strips
1 lb rice pasta (pad thai noodles work wonderfully)
1 carrot, peeled
1 green pepper
1 red pepper
1 medium zucchini
1 cup snow peas (defrosted)
1 large yellow onion, diced
2 scallions, sliced
1 lime, juiced
½ orange, juiced
Sesame seeds for topping
Fresh parsley

Seasoning mixture:
2 teaspoons coconut aminos
2 tablespoons olive oil
½ cup chicken stock, divided
½ teaspoon paprika
½ teaspoon ginger
½ teaspoon turmeric
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes

More coconut aminos if needed
Coconut oil for sautéing

Directions:
1. Prepare the vegetables: green and red pepper slice thin or use a mandolin to slice as finely as possible, zucchini and carrot prepare by cutting julienne. Set aside.
2. In a large skillet, heat coconut oil and sauté onion until tender, about 5 minutes, stirring occasionally. Add chicken and seasoning mixture (only ¼ cup of chicken stock) to skillet and cook until the chicken is about half way cooked. Add the green and red pepper and carrots to skillet and cover. Cook for 4-5 minutes covered.
3. Meanwhile, cook the pasta while the chicken and vegetables are cooking. Be sure to cook the rice pasta only to soften the outside. The pasta will cook more once combined with the chicken and vegetables.
4. Once the pasta is cooked, add the pasta to the chicken and vegetable mixture. Add the final vegetables: zucchini, carrot, and snow peas. Add juice of ½ lime and ½ orange. Cook for 2-3 minutes on high.
5. Add the rest of the lime juice and top with scallions, parsley, and sesame seeds and serve.