THAI CHICKEN PEANUT NOODLES
My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. - Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions.
Nutrition Facts :
PEANUT BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
PASTA WITH PEANUT SAUCE
This pasta dish has a slightly Asian flavor, and is spicy.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 6
Number Of Ingredients 9
Steps:
- Cook angel hair pasta in a large pot of boiling water until al dente.
- Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
- Saute chicken until done. Set aside.
- Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g
ONE-POT THAI PEANUT CHICKEN PASTA
Keep dirty dishes to a minimum with this one-pot Thai pasta that's ready in just 30 minutes!
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In very large stock pot, heat chicken broth and water to boiling over medium-high heat. Add peanut butter, soy sauce, honey, Sriracha sauce, oil and ginger; stir until evenly incorporated.
- Rinse linguine under water. Break in half, and add to pot, submerging completely, along with bell peppers and carrots. Reduce heat to medium-low; cook 13 to 15 minutes, stirring occasionally, until linguine and veggies are tender and sauce is reduced and thickened.
- Remove from heat; stir in chicken and lime juice. Top with cilantro, peanuts and green onions before serving.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER CHICKEN PASTA
My family's favorite. Always a big hit,. Similar to other recipes listed, however we never add vinegar. Looks great on a platter and we have served it lots of times for guests. The original recipe called for this dish to be served cold as a pasta salad. However, I love it hot right off the stove, or heated as leftovers.
Provided by J Jenkins
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat Peanut Oil, and Sesame Oil in a wok.
- Add Garlic and Ginger, quickly saute.
- Stir Fry Chicken Strips until slightly browned.
- Add Peanut Butter to Wok, stir Chicken Broth and Soy Sauce into Peanut Butter to dilute.
- Add Kung Pao Sauce, Hoisin Sauce, Garlic Black Bean Sauce, Chili Garlic Sauce, Fish Sauce (see note below) Add Mushrooms, Snowpeas and Water Chestnuts.
- Cook on medium heat about 5 min.
- Serve over Linguine.
- Note: We like this dish really spicy and add more of these sauces at the table after serving the kids.
- The original recipe just called for Kung Pao Sauce and Sezchwan Sauce--I can never find Sezchwan Sauce and have to stockpile Kung Pao Sauce, so we rely on all of the sauces.
- Of course, the dish is slightly different each time we make it.
Nutrition Facts : Calories 253.4, Fat 6.6, SaturatedFat 1.3, Cholesterol 22, Sodium 261.1, Carbohydrate 32, Fiber 2, Sugar 2.2, Protein 16.2
ROTISSERIE CHICKEN PEANUT NOODLES RECIPE - (4.4/5)
Provided by á-23024
Number Of Ingredients 12
Steps:
- Cook pasta until al dente, and then drain and allow to cool. Add the pasta back to the cooking pot, toss with 1 teaspoon of the sesame oil, and set aside. Mix the remaining ingredients, with the exception of the scallions, together with enough of the water to make a runny, but still fairly thick, dressing and set aside. Remove skin from Rotisserie chicken and shred it and add it, with the chopped scallions, to the pasta pot. Pour the dressing over and toss to combine. Let the pasta cool and serve cold or at room temperature. Yum!
THAI CHICKEN PASTA
I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then cut it up and package it in small amounts suitable for recipes like this. When I want it, I just need to pull it out of the freezer and let it thaw. -Jeni Pittard, Canon, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.
Nutrition Facts : Calories 409 calories, Fat 10g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 474mg sodium, Carbohydrate 46g carbohydrate (10g sugars, Fiber 6g fiber), Protein 33g protein.
PEANUT BUTTER CHICKEN
The whole family will love this new, budget chicken dish. Any leftovers freeze well and make a handy lunch
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more.
- Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through.
- Serve with the remaining coriander, roasted peanuts and rice, if you like.
Nutrition Facts : Calories 572 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.3 milligram of sodium
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- While noodles are cooking, add olive to a skillet and put on medium heat. Add chicken and cook until there is no pink in the center. Since the chicken is cut in small pieces, this will not take very long.
- Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter and honey in a small saucepan. Cook over medium heat until peanut butter melts and is heated through.
- Once your noodles are done, drain. Return to pot and combine chicken, noodles and sauce. Toss to coat. Garnish with green onions.
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