In this recipe
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Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Notta Pasta, Yakitori Chicken Salad
6 Servings
45 minutes to assemble
1 hour to overnight to marinate
1 cup bottled yakitori sauce* 1 cup rice vinegar 1 cup dark brown sugar 3 lbs boneless, skinless chicken thighs 1/2-16 oz box (8 oz) Notta Pasta Spaghetti 2 tablespoons oil 1-15 oz can mandarin oranges, drained 1-9 oz bag baby spinach leaves 1-6 oz bag sweetened, dried cranberries 2 cups chow mein noodles *Substitute teriyaki if yakitori is not available in your market. Add 1 tablespoon grated ginger if desired.
- In a medium saucepan heat yakitori sauce, vinegar and brown sugar until sugar dissolves. Cool. Add chicken and marinade into a zip lock-type bag, (reserving one cup marinade for later). Place on plate and turn every hour or so, marinating for 1-24 hours.
- Grill chicken and cook until done (juices run clear, no pink). While chicken is grilling, boil marinade 5 minutes. Cut up grilled chicken and add to cooked marinade. Cool in refrigerator while you assemble the salad.
- Bring a large pot of salted water to a boil. Boil Notta Pasta according to directions on box and drain. Rinse quickly and drain again. Toss with oil and 1/2 cup of reserved marinade.
- To a large bowl, add oranges, spinach, cranberries, chow mein noodles, pasta and chicken. Toss until all ingredients are incorporated. Pass remaining 1/2 cup marinade to those who want extra.
Notta Pasta, Yakitori Chicken Salad
Nutrition Facts:*
CALORIES: 790
FAT: 23g
CHOLESTEROL: 210mg
SODIUM: 2100mg
CARBS: 101g
PROTEIN: 45g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
