This recipe will introduce kids to new flavor combos in a familiar way. It’s a great way to mix up a regular chick’n and pasta night!

Ingredients:

• 1 (9-ounce) package Gardein chick’n strips
• 1 cup teriyaki sauce
• 1 (20-ounce) can crushed pineapple
• 1 (9-ounce) package udon noodles
• 3/4 cup sunflower seed butter
• 1/2 cup light coconut milk
• 1/2 cup vegetable broth
• 2 tablespoons carrot puree
• 1/2 teaspoon ground ginger
• 2 teaspoons minced garlic
• 2 tablespoons fresh-squeezed lime juice

1. To prepare the chick’n, combine the chick’n strips, teriyaki sauce, and juice from the pineapple can in an 8×8-inch baking dish. Bake at 350 degrees for 18 minutes.
2. Meanwhile, cook the udon noodles according to package directions; drain and return to the pot.
3. While the noodles cook, combine the sunflower seed butter, coconut milk, broth, carrot puree, ginger, garlic, and lime juice in a blender; process until smooth.
4. Add the sunflower sauce to the noodles, tossing to coat.
5. To serve, chop the chick’n according to your child’s preference, and serve alongside the noodles and some of the crushed pineapple.