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.
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 :
THAI CHICKEN PASTA
Categories Chicken Pasta Kid-Friendly Coconut Basil Broccoli Summer Bon Appétit Small Plates
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
- Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.
THAI CHICKEN PASTA
Make and share this Thai Chicken Pasta recipe from Food.com.
Provided by Midwest Maven
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
- In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
- Add the chicken and brown for 5-7 minutes.
- Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
- Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
- Return the linguine to the pot, add the peanut butter mixture and toss to coat.
- Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
- Top with the scallions, and serve. Enjoy!
Nutrition Facts : Calories 1380.9, Fat 75.8, SaturatedFat 18.8, Cholesterol 153.1, Sodium 1452, Carbohydrate 106.2, Fiber 9.3, Sugar 11.3, Protein 72.7
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
THAI CHICKEN LINGUINE
When I'm feeding a crowd, I multiply this Thai-inspired chicken with pasta and snow peas. The merrymaking begins when everybody digs in, even the kids. -Teri Rumble, Jensen Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.
Nutrition Facts : Calories 377 calories, Fat 13g fat (2g saturated fat), Cholesterol 104mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
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- In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.
- Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.
- Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slice the chicken in the same way.
- In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta and toss with the peanut sauce, chicken, and scallions. Top with the chopped peanuts, if using.
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