Vella's Market in Constantia, NY
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Meat Department
Deli Department
Produce Department
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Our Favorite Recipes


Kosher salt and pepper
2 lbs. French string beans (haricots verts), trimmed
1/4 cup unsalted butter (1/2 stick)
2 tbsp. olive oil
6 lg. (2 to 3 oz. each) shallots, cut into 1/3-in chunks

1. Heat 7 to 8-quart saucepot of salted water to boiling on high. Meanwhile, fill very large bowl with ice and water. Add beans to boiling water; cook 4 minutes. Drain beans and add to ice water. (To make ahead let beans cool completely; drain well. Transfer beans to resealable plastic bag; refrigerate up to 1 day.)
2. In same saucepot, heat butter and oil on medium. Add shallots; cook 5 to 10 minutes or until lightly browned, stirring occasionally. Drain beans and add to pot, along with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Cook until beans are heated through,
stirring occasionally.


1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
3 tbsp. chopped fresh mushrooms
3 tbsp. chili sauce
1 pound ground beef
4 hamburger buns, split
Ketchup and mustard, optional

1. In a large bowl, combine the onion, green pepper, mushrooms and chili sauce. Crumble beef over mixture and mix well. Shape into four patties.
2. In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with ketchup and mustard, if desired. Yield: 4 servings.


1 tbsp. olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 5-oz. pkgs. baby spinach
Kosher salt and pepper
3/4 cup nonfat Greek yogurt
6 oz. feta cheese, crumbled
Breadsticks and vegetables (such as radishes, green beans, celery sticks and cherry tomatoes), for dipping

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, covered, stirring occasionally, until very tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 2 minutes.
2. Add the spinach and 1/2 tsp. each salt and pepper and cook, tossing, until spinach begins to wilt, 1 to 2 minutes.
3. Transfer the spinach mixture to a food processor and pulse until finely chopped. Add the yogurt and feta and pulse until smooth. Transfer the mixture
to a bowl and refrigerate until chilled, at least 1 hour and up to 2 days. Serve with breadsticks and vegetables for dipping.


4 cups cubed cooked chicken
4 cups frozen Southern-style hash brown potatoes, thawed
1 package (16 ounces) frozen mixed vegetables, thawed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 cup milk
1 cup (8 ounces) sour cream
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 package (15 ounces) refrigerated pie pastry

1. In a large bowl, combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates. Roll out the pastry to fit the top of each pie. Cut slits in pastry. Place over filling; trim, seal and flute the edges.
2. Cover and freeze one potpie for up to 3 months. Cover and bake the remaining potpie at 400° for 35-40 minutes or until golden brown.
3. To use frozen potpie: Cover edges loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil and
bake 50-55 minutes longer or until golden brown. Yield: 2 potpies (6 servings each).


6 cups cubed Yukon Gold potatoes
2 cups water
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
2 tsp. dried parsley flakes
2 tsp. chicken bouillon granules
1 tsp. salt
1/2 tsp. pepper
1/4 cup all-purpose flour
2 cups milk, divided
1 package (16 ounces) process cheese (Velveeta), cubed
1 cup cubed fully cooked ham
1/3 cup real bacon bits
Additional sour cream, optional

1. In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until the potatoes are tender.
2. In a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Add the cheese and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon;
heat through. Yield: 8 servings. (2-3/4 quarts).


1 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 pounds pork tenderloin
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 small onion, peeled and chopped
1/2 cup pomegranate-infused dried cranberries
1 cup uncooked couscous
1/2 cup toasted pine nuts

1. In a small bowl, mix together garlic powder, onion powder, 1/2 teaspoon of the salt, black pepper, cinnamon and cumin. Reserve 1 teaspoon of the spice blend. Rub the remainder over the pork
tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours or overnight.
2. Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray. Grill 14 to 15 minutes, turning twice, or until internal temperature registers 150° on an instant read thermometer. Remove from grill and let rest 5 minutes before slicing.
3. Place chicken broth and onion in a saucepan. Bring to a boil; simmer 3 minutes. Stir in reserved rub, remaining 1/4 teaspoon salt, cranberries and couscous; cover and let stand 5 minutes. Fluff with fork, garnish with pine nuts and serve with pork.


4 medium baking potatoes
1/3 cup mayonnaise
3/ 4 cup plus 6 tablespoons shredded cheddar cheese, divided
3/4 cup French onion dip
1/2 cup real bacon bits
4 green onions, chopped
1/4 to 1/2 tsp. pepper

1. Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turing once. Let stand for 5 minutes or until cool enough to handle.
2. Meanwhile, in a small bowl, combine the mayonnaise, 3/4 cup cheese, dip, bacon, onions and pepper. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. Add pulp to the mayonnaise mixture and mash.
3. Spoon into the potato shells. Return to the microwave-safe plate. Sprinkle with the remaining cheese. Microwave, uncovered, on high for 5 minutes or until heated through. Yield: 4 servings.


2 tbsp. paprika
1 to 2 tbsp. Southwest marinade mix
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tbsp. olive oil
1/4 cup water
2 tbsp. soy sauce
5 tsp. lemon juice
1/2 cup sour cream

1. In a large resealable plastic bag, combine paprika, marinade mix, salt and pepper; add chicken. Seal bag; shake to coat. Refrigerate for 10 minutes.
2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
3. Add water, soy sauce and lemon juice to the skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in the sour cream until blended. Serve with chicken. Yield: 4 servings.


1 pound ground pork
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tsp. minced garlic
1 can (28 ounces) crushed tomatoes
1 can (16 ounces kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups tomato juice
1 can (15 ounces ) tomato sauce
1 can (14 1/2 ounces) beef broth
3 medium carrots, chopped
1 medium zucchini, halved lengthwise and thinly sliced
1 tbsp. Italian seasoning
1 to 1 1/2 tsp. salt
1/2 tsp. sugar, optional
1/8 tsp. pepper
Additional Ingredients (for each batch)
1/2 cup water
1 cup uncooked ziti or small tube pasta

1. In a Dutch oven, cook the pork, celery, onion and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, beans, tomato juice, tomato sauce, broth, carrots, zucchini, Italian seasoning, salt, sugar if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until the carrots are tender.
3. Transfer 6 cups of soup to a freezer container; freeze for up to 3 months. Add water and pasta to remaining soup; bring to a boil. Cover and cook until pasta is tender.
4. To use frozen soup: Thaw in the refrigerator; transfer to a large saucepan. Stir in water. Bring to a boil; reduce heat. Add pasta; cover and cook until tender.


3 pounds sweet potatoes, peeled and cut into 2-inch chunks
1/3 cup whole milk
4 tbsp. butter
1 can (8 ounces) crushed pineapple, drained
1/4 cup brown sugar, packed
1 tsp. pumpkin pie spice
1/4 tsp. salt
20 marshmallows
40 pecan halves

1. Cover sweet potatoes with cold water and bring to a boil. Reduce to a simmer and cook 12 to 15 minutes or until knife-tender. Drain and return to pot. Mash potatoes with a potato masher, then stir in milk, butter, pineapple, brown sugar, pumpkin pie spice and salt.
2. Transfer mixture to a 2 1/2-quart oval casserole dish; smooth out top. Starting at the top left, alternate one marshmallow with two pecan halves until the entire casserole is covered. Bake at 350°
for 25 to 30 minutes, or until marshmallows are browned and puffed.


1 boneless fully cooked ham (3 pounds)
1 can (12 ounces) beer or nonalcoholic beer
1 cup packed brown sugar
2 tbsp. balsamic vinegar
2 tsp. ground mustard

1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Set aside 2 tablespoons beer. Pour remaining beer over the ham. Bake, uncovered, at 350° for 1 hour.
2. In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham. Bake 40-45 minutes longer or until a meat thermometer reads 140°, basting occasionally. Yield: 8 servings.


1 jar (48 ounces) great northern beans, rinsed and drained
2 cans (one 10 ounces, one 5 ounces) chunk white chicken, drained
1-1/4 cups milk
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
1 tsp. salt-free seasoning blend
1 cup (4 ounces) shredded Italian cheese blend
2 tbsp. minced fresh cilantro
Additional sour cream, optional

1. In a large saucepan, combine the first six ingredients. Bring to a boil over medium-high heat; remove from the heat. Add cheese and cilantro; stir until cheese is melted. Garnish with additional sour cream if desired. Yield: 8 servings (2 quarts).


Cooking spray, for the pan
1 tbsp. instant expresso powder
6 oz. bittersweet chocolate, chopped
6 large eggs, separated
1/4 tsp. kosher salt
1/2 cup granulated sugar
unsweetened cocoa
1 cup heavy cream
1 tbsp. confectioners’ sugar
1 tbsp. coffee liqueur (optional)

1. Heat oven to 350°F. Lightly coat a 15 1/2 x 10 1/2 x 1-in. jelly-roll pan with cooking spray and line the bottom with parchment, leaving a 2-in. overhang on two sides; lightly coat the parchment.
2. Microwave 3 tbsp. water in a medium glass bowl until very hot, 20 seconds. Add the espresso and stir to dissolve. Add the chocolate and microwave until beginning to melt, 30 seconds. Stir until the chocolate is melted and fully incorporated; set aside.
3. Using an electric mixer, beat the egg yolks, salt and 1/4 cup granulated sugar in a large bowl until thick and pale yellow, about 3 minutes. Add the chocolate mixture and beat until fully incorported.
4. In a second large bowl, using an electric mixer and clean beaters, beat the egg whites until foamy. Gradully beat in the remaining 1/4 cup granulated sugar until stiff, glossy peaks form. Mix a third of the egg white mixture into the chocolate-yolk mixture. Gently fold in the remaining whites just until incorporated (do not overmix).
5. Spread the batter into the prepared pan and bake until the cake is puffed, it’s dry on top and a wooden pick inserted in the center comes out clean, 15 to 18 minutes.
6. While the cake is still hot, dust the top heavily with the cocoa (at least 2 tbsp.). Place a clean kitchen towel directly on top, then a baking sheet on top of that. Invert the cake, then remove the pan and parchment paper. Starting from a short side, gently roll up the cake with towel. Place seam-side down on a wire rack and let cool completely, about 45 minutes.
7. When ready to assemble, using an electric mixer, beat the heavy cream and confectioners’ sugar in a bowl until soft peaks form. Add the liqueur (if using); beat until stiff peaks form. Carefully unroll the cake, leaving it on the towel (there may be cracking). Spread with the whipped cream, reroll into a log
and place on a serving plate. Serve or refrigerate for up to 1 day (dust with more cocoa if needed).


5 cups uncooked egg noodles
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper
2 tsp. butter
1 cup (8 ounces) cream-style cottage cheese
1 cup (8 ounces) sour cream
4 green onions, chopped
1/2 cup minced fresh parsley
1 cup (4 ounces) shredded Swiss cheese

1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Drain noodles; toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in onions and parsley. Add noodles; toss to coat.
3. In a greased 11-in. x 7-in. x 2-in. baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese.
4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and lightly browned. Yield: 6 servings.


3 lbs. green beans, trimmed
Salt and pepper
2 tbsp. olive oil
3 cloves garlic, thinly sliced
1 cup fresh basil leaves, thinly sliced
1/2 cup fresh mint leaves, finely chopped
2 tsp. freshly grated orange peel

1. Heat 7- to 8-quart saucepot of water to boiling on high. Add green beans and 1 tablespoon salt. Cook 8 to 10 minutes or until crisp-tender, stirring occasionally. Drain and rinse thoroughly with cold water
until no longer hot. Drain well. Green beans can be refrigerated in airtight container for up to 2 days.
2. In 7 to 8-quart saucepot, heat oil on medium. Add garlic; cook 1 minute, stirring. Add green beans, 3/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Cook 3 to 5 minutes or until green beans are heated through, stirring often. Remove from heat. Stir in herbs and orange peel.


1 (16 ounce) loaf frozen white bread dough
3/4 cup raisins
1 tbsp. sugar
1 tsp. ground cinnamon
1 large egg
1 tbsp. water
3/4 cup confectioners’ sugar
1 tbsp. milk

1. Thaw dough according to package directions.
2. Spray a baking sheet with nonstick cooking spray. In a small bowl, toss together raisins, sugar, and cinnamon.
3. On a lightly floured surface, roll out dough to a 10x8-inch rectangle. Spread raisin mixture over rectangle; gently press raisins into dough. Starting at a long side, roll dough tightly into a log. Slice log into 10 equal pieces. Knead each piece, and roll into a ball. Place on prepared baking sheet. Spray plastic
wrap with nonstick cooking spray. Cover buns with plastic wrap, coated size down.
4. Let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.
5. Preheat oven to 350°. In a small bowl, stir together egg and 1 tablespoon water. Uncover buns, brush with egg mixture, and bake for 20 minutes or until golden brown. Remove buns from baking sheet, and cool completely on wire racks.
6. In a medium bowl, stir together confectioners’ sugar and milk. Spoon into a heavy-duty resealable plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a small hole. Pipe a cross shape on each bun. Store buns in an airtight container for up to 1 week.


1 (9-ounce) bag fresh spinach
2 tbsp. water
1 (15-ounce) container ricotta cheese
1 cup freshly grated Parmesan cheese
1 large egg
2 cloves garlic
1 tsp. lemon zest
1 tsp. salt
1 tsp. ground black pepper
68 wonton wrappers (about 1 1/2 packages)
1 (16-ounce) jar marinara sauce
Shaved Parmesan cheese
Garnish: fresh basil

1. In a large microwave-safe bowl, place spinach and 2 tablespoons water. Cover with plastic wrap and microwave on HIGH, in 30-second intervals, until spinach is wilted (about 1 1/2 minutes total). Drain spinach well, and press between paper towels to remove excess moisture.
2. In the work bowl of a food processor, combine ricotta, Parmesan, egg, garlic, lemon zest, salt, and pepper. Pulse until smooth. Add spinach: pulse until smooth.
3. Spoon 2 teaspoons cheese mixture onto each of 34 wonton wrappers. Brush edges with water; top with remaining wrappers. Carefully press edges together to seal, removing any air pockets. Cut ravioli into circles with a 2 1/2-inch scalloped or smooth-edged round cutter.
4. Heat marinara sauce according to directions; keep warm.
5. Fill a large Dutch oven with water, and bring to a very low boil; add half of ravioli (cover remaining ravioli with a damp towel to keep them from drying out). Cook for 4 to 5 minutes or until done (do not boil). Remove ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
6. Serve ravioli with marinara sauce and top with Parmesan cheese. Garnish with fresh basil, if desired.


3 pounds small red potatoes, cut into wedges
1 tablespoon vegetable oil
2 tsp. salt
1 tsp. ground black pepper
3 tbsp. chopped fresh parsley, divided

1. Preheat oven to 425°. In a large bowl, toss together potatoes, oil, salt, pepper, and 2 tablespoons parsley. Arrange in a single layer on 2 rimmed baking sheets.
2. Bake, stirring once, for 20 to 25 minutes or until potatoes are golden brown. Sprinkle with remaining 1 tablespoon parsley.


1 pork tenderloin (1 lb.)
1 tbsp. olive oil
2 tsp. coarsely ground pepper
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 medium mango, peeled and cubed
2 tbsp. minced fresh cilantro
2 tbsp. lime juice
1 tbsp. honey

1. Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect
medium-hot heat for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
3. In a small bowl, combine the mango, cilantro, lime juice and honey; serve with the pork.


1 cup old-fashioned oats
3/4 cup cranberries
1/4 cup agave syrup
1 1/2 cup white whole wheat flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup almond milk
1/4 cup canola oil
1 large egg
1/2 tsp. freshly grated lemon peel

1. Preheat oven to 400°F. Lightly coat 12-cup muffin tin with nonstick baking spray.
2. In food processor or blender, pulse oats until finely ground. Transfer to large bowl. In same processor, pulse cranberries and 1 tablespoon agave syrup until chopped.
3. Into bowl with oats, whisk flour, baking powder, and salt. In medium bowl, whisk almond milk, oil, egg, lemon peel, and remaining 3 tablespoons agave until well blended. Add almond-milk mixture to flour mixture and stir until just mixed. Fold in cranberry mixture.
4. Divide batter among muffin cups. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes, then remove from pan. Serve warm or at room temperature.
Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month. Reheat in toaster oven or microwave.


6 large eggs
1/4 cup heavy whipping cream
1/2 tsp. salt
4 slices bacon
2/3 cup chopped red bell pepper
2/3 cup chopped green bell pepper
1/4 cup chopped yellow onion
1 clove garlic, minced
3/4 cup prediced ham
1 tbsp. butter, divided
2/3 cup shredded Cheddar cheese, divided

1. In a medium bowl, whisk together eggs, cream, and salt until fluffy and pale in color.
2. Heat a medium skillet over medium heat. Add bacon, and cook until crisp; remove bacon to paper towels to drain, reserving 2 teaspoons drippings in skillet. Crumble bacon.
3. Cook bell peppers, onion, and garlic in hot drippings over medium heat, stirring occasionally, for 10 minutes or until vegetables are tender. Add ham; cook for 1 minute or until heated through. Stir in
crumbled bacon.
4. In an 8-inch nonstick skillet, melt 1/2 tablespoon butter over medium-low heat. Cook for 2 to 3 minutes or until butter starts to foam. Add half of egg mixture to pan; cook for 1 minute (do not stir).
5. Gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook for 2 to 3 minutes or until center is almost set. Add half of vegetable mixture and 1/3 cup cheese to one side of omelet. Fold in half, and transfer to plate. Repeat with remaining butter, egg mixture, vegetable
mixture, and cheese. Serve immediately.


1 tbsp. olive oil
2 med. shallots, chopped
1 clove garlic, peeled
2 tbsp. water
Salt and pepper
10 oz. frozen peas
1/2 cup light sour cream
1/4 cup fresh flat-leaf parsley leaves
3 tbsp. roasted, salted almonds, plus more for garnish
3 tbsp. mayonnaise
1 tbsp. fresh lemon juice
1 tbsp. fresh tarragon leaves, plus chopped tarragon for garnish
Assorted spring vegetables for dipping, such as baby carrots, sugar snap peas, and asparagus

1. In 12-in. skillet, heat oil on medium. Add shallots, garlic, water, and 1/8 teaspoon salt. Cover and cook 4 to 6 minutes or until very soft and browned, stirring occasionally. Stir in peas. Remove from
heat; cool completely.
2. In food processor, pulse cooled shallot mixture, sour cream, parsley, almonds, mayonnaise, lemon juice, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until smooth.
3. Transfer to serving bowl. Cover with plastic wrap and refrigerate at least 1 hour (or until cold) or up to 1 day. Garnish with almonds and chopped tarragon. Serve with spring vegetables.


8 ounces uncooked linguine
1 pound boneless beef top round steak, cut into thin strips
1/4 tsp. salt
1/4 tsp. pepper
3 tsp olive oil, divided
1 cup chopped sweet red pepper
1/2 cut chopped onion
1/2 pound sliced fresh mushrooms
1 cup coarsely chopped fresh spinach
1/2 tsp. dried rosemary, crushed
3/ 4 cup spreadable chive and onion cream cheese
1/2 cup sour cream
1 tbsp. milk

1. Cook linguine according to package directions. Meanwhile, sprinkle beef with salt and pepper. In a large skillet, saute beef in 2 teaspoons oil until juices run clear. Remove and keep warm.
2. In the same pan, saute red pepper and onion in remaining oil until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add mushrooms; saute 1-2 minutes longer or until tender. Add spinach and rosemary; cook and stir just until spinach is wilted. Stir in the cream cheese, sour cream and milk; heat through (do not boil). Drain linguine; top with mushroom mixture and beef. Yield: 4 servings.


1/4 cup packed brown sugar
1/4 cup creamy peanut butter
1/4 cup soy sauce
1 tsp. minced garlic
1/2 cup dry bread crumbs
3 packages (3 ounces each) chicken ramen noodles
4 boneless skinless chicken breast halves (5 ounces each)
1 tbsp. olive oil
1 can (14 ounces) bean sprouts, drained

1. In a small bowl, combine the brown sugar, peanut butter, soy sauce and garlic; set aside. In a large resealable plastic bag, combine bread crumbs and contents of two noodle seasoning packets (discard the remaining packet or save for another use). Add chicken, one piece at a time, and shake to coat.
2. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Meanwhile, cook noodles according to package directions.
3. Remove chicken and keep warm. Add peanut butter mixture to skillet; cook and stir until heated through. Drain noodles. Add noodles and bean sprouts to skillet; toss to coat. Serve with chicken. Yield: 4 servings.