Sautéed noodles with vegetables, grilled chicken and Allégro ricotta

Chicken
4 small, de-boned chicken breasts
Salt and pepper to taste
15 ml (1 tbsp) of ketchup
15 ml (1 tbsp) of chilli sauce
15 ml (1 tbsp) of honey
5 drops of Worcestershire sauce

Noodles
30 ml (2 tbsp) of olive oil
1 red pepper, julienned
1 carrot, finely sliced
1 zucchini, finely sliced
1 small white onion, finely chopped
180 ml (¾ cup) of Allégro 4% low sodium ricotta
1 cup (250 g) of noodles (Chinese or ordinary), cooked
Salt and pepper
Lime quarters (optional)

Chicken
Generously season the chicken breasts with salt and pepper. Mix all other ingredients together to make a sauce. Brush the sauce onto the chicken breasts.
Place the breasts on a hot barbeque or in an oven pre-heated to 200º C (400º F), remembering to place a baking pan underneath to catch the drippings, and cook for 4 minutes.
Take out the chicken and brush with more sauce. Continue cooking for another 4 minutes. Repeat this twice.
Remove chicken breasts from the heat. Take the cooking juices and thin them in a bit of water; keep aside. Cut the chicken into thin strips; keep aside.

Noodles
In a large pan, heat the olive oil over medium heat. Sauté the vegetables over high heat for 3 minutes. Add the cooking juices set aside in the previous step, along with the Allégro ricotta and continue cooking for 2 minutes. Add the noodles and continue cooking for another 2 minutes. Adjust the seasoning.
Serve the chicken strips over a bed of noodles and vegetables. Garnish with lime quarters for additional seasoning.

Here’s a complete meal that’s both tasty and healthy! Its many vegetables provide fibre, antioxidants, vitamins A and C, as well as various minerals such as potassium, iron, magnesium, and phosphorus. By itself, the red pepper used in this recipe provides more than the recommended daily requirement of vitamin C!