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 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 PASTA WITH CHICKEN
This is a delicious thai dish that I made after tinkering with a few. Soooo good! You can use any combination of vegies you like, and even change the chicken to shrimp if you prefer.
Provided by Charmie777
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook linguini to al dente.
- While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
- Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
- Heat wok or large skillet over medium high heat.
- Add oil.
- When oil is hot, add vegies and sauce 1 minute.
- Add in chicken, peanut sauce and wine, and cook until reduced by half.
- Place drained linguini in a large bowl.
- Pour sauce over, toss.
- Garnish with cilantro and peanuts.
Nutrition Facts : Calories 682.6, Fat 27.3, SaturatedFat 4.4, Cholesterol 50.4, Sodium 502.2, Carbohydrate 73.4, Fiber 4.9, Sugar 13, Protein 34
THAI CHICKEN PASTA SKILLET
This gorgeous Bangkok-style pasta has been a faithful standby for many years and always gets loads of praise. For a potluck, we increase it and do it ahead. -Susan Ten Pas, Myrtle Creek, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.
Nutrition Facts : Calories 403 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 432mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
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
THAI CHICKEN SPAGHETTI
I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.
Provided by TaraKD
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
- Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
- Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 52.8 g, Cholesterol 98.2 mg, Fat 26.7 g, Fiber 6.6 g, Protein 52.9 g, SaturatedFat 4.3 g, Sodium 2373.3 mg, Sugar 8.5 g
SPICY THAI CHICKEN PASTA
Make and share this Spicy Thai Chicken Pasta recipe from Food.com.
Provided by Iron Woman
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
- Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
- In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
- Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
- Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
- Soak skewers in water for at least 10 minutes.
- Remove chicken from marinade and weave onto skewers; discard marinade.
- Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
- Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
- Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
- Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
- Place pasta on large platter.
- Top with skewers of cooked chicken.
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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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