Instructions: COOK chicken in a small amount of boiling water in a large skillet, covered, for 12 to 15 minutes or till no longer pink. Drain; cool slightly and tear into bite-size pieces.

MEANWHILE, cook pasta according to package directions; drain. Toss pasta with 3 tablespoons of the Hoisin Dressing and divide among four serving bowls. Top each with chicken, fruit, bok choy, and green onion. Drizzle with remaining dressing. Garnish with chives, if desired.

NOTES : Heres a summertime noodle bowl - a complete meal with all of the noodles you love along with savory chicken, sweet summer fruits, and healthful greens melded by an unforgettable dressing.

earlier i sent this and knew it was going to be a winner. it was. its another version of pad thai - the nectarine was wonderful. Could omit chicken and serve with fresh mushroom or not. We tripled the ginger and garlic. We used napa instead of bok choy and added 1 julienned carrot and 1/2-cup sugar snap peas. Wonderful!-) lots of prep cut and chop. worth it. [PatH]

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