Peanut Chicken Pasta Recipes

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PASTA WITH PEANUT SAUCE



Pasta With Peanut Sauce image

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

1 (8 ounce) package angel hair pasta
½ cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
½ cup chicken broth
½ cup fresh bean sprouts
1 red bell pepper, thinly sliced
4 green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into cubes

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

DENISE'S PEANUT CHICKEN



Denise's Peanut Chicken image

This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal

Provided by NEECEEWAGS

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 13

1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 medium red bell pepper, chopped
1 ½ cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
¼ teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 cups chopped dry roasted peanuts

Steps:

  • Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
  • In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g

THAI CHICKEN PEANUT NOODLES



Thai Chicken Peanut Noodles image

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

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

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 :

ONE-POT THAI PEANUT CHICKEN PASTA



One-Pot Thai Peanut Chicken Pasta image

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

1 carton (32 oz) Progresso™ chicken broth
1 1/2 cups water
2/3 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 to 2 tablespoons Sriracha sauce
1 tablespoon olive oil or toasted sesame oil
1 teaspoon ground ginger
1 lb uncooked linguine
1 medium red bell pepper, seeded and sliced
1 medium orange or yellow bell pepper, seeded and sliced
1 cup shredded carrots
2 cups shredded deli rotisserie chicken
Juice from 1/2 small lime
3 tablespoons chopped fresh cilantro
3 tablespoons chopped roasted peanuts
3 tablespoons thinly sliced green onions

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

GINGER PEANUT CHICKEN PASTA



Ginger Peanut Chicken Pasta image

Fresh and light, the flavors in this creamy pasta dish are so amazing you'll want to lick the plate!

Provided by Hungry Chefs

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb penne pasta
3 boneless chicken breasts (skinned and chopped)
1 tablespoon cornstarch
2/3 cup 1% low-fat milk
1/4 cup creamy peanut butter
2 limes, juice of
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 garlic cloves, chopped
1 teaspoon fresh ginger, grated
3 tablespoons fresh cilantro, chopped
4 teaspoons crushed red pepper flakes (optional)
1/4 cup chopped chives (optional)

Steps:

  • Cook chicken in skillet, approximately 2-3 minutes per side.
  • Take chicken out of skillet and set aside.
  • In small bowl, dissolve corn starch in 2 T. milk.
  • Stir in remaining milk and add to skillet.
  • Cook for 1 minute, or until thick and bubbly.
  • Reduce heat to low.
  • In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
  • Stir into milk mixture until smooth.
  • Add chicken, chives, and cilantro.
  • Toss with pasta and enjoy!

THAI PEANUT CHICKEN PASTA



Thai Peanut Chicken Pasta image

This recipe originated as a copycat of a dish they serve at California Pizza Kitchen. I've never been to the restaurant, but I came across it on a website called DinnerThenDessert. I've changed it a little bit over time. My whole family loves this recipe. It is easy to make, and you can serve this warm or at room temperature, it's delicious either way.

Provided by Chef PotPie

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb thin spaghetti
3 tablespoons toasted sesame oil, divided use
1 cup carrot, julienned
2 cups napa cabbage, sliced
1/2 cup purple cabbage, very thinly sliced
2 cups cooked chicken breasts, chopped (Or boneless thighs, or rotisserie chicken)
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar, unseasoned
1 1/2 tablespoons sambal oelek (or sriracha sauce)

Steps:

  • Bring a pot of water to boil.
  • Add 1-2 tbsp of salt to season the water.
  • Cook pasta, al dente ( a minute shy of what the box says).
  • Drain pasta and toss with 2 tbsp sesame oil.
  • Pat dry the inside of the pot and add 1 tbsp of sesame oil.
  • If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
  • Add the green onions, carrots, napa cabbage, purple cabbage, chicken, garlic and ginger.
  • Saute for a minute or two until they have softened and barely start to turn color.
  • Mix together the honey, peanut butter, soy sauce, vinegar and sambal oelek, (or sriracha), and pour into the pot.
  • Stir all the ingredients together and add the pasta back into the pot.
  • Toss the pasta with the rest of the ingredients and serve.
  • Garnish with remaining green onions if you chose to reserve some, and chopped peanuts, if desired.

Nutrition Facts : Calories 576.4, Fat 17.7, SaturatedFat 3.4, Cholesterol 39.2, Sodium 782.2, Carbohydrate 71.6, Fiber 2.4, Sugar 15, Protein 34.1

PEANUT BUTTER CHICKEN PASTA



Peanut Butter Chicken Pasta image

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

1 tablespoon peanut oil
2 teaspoons sesame oil
2 tablespoons minced garlic
1/2 teaspoon ginger
1 lb skinless chicken breast, cut in strips
1/3 cup peanut butter
1 can low sodium chicken broth
1/4 cup low sodium soy sauce
1 -2 tablespoon kung pao sauce
1 -2 tablespoon hoisin sauce
1 teaspoon black bean garlic sauce
1 teaspoon chili-garlic sauce or 1 teaspoon chili sauce
1 -2 drop fish sauce, very hot
1 package fresh mushrooms, sliced
1/4-1/2 lb snow peas, cut in half
1/2 can sliced water chestnuts
1 lb cooked linguine, break in half when cooking

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

CHICKEN & PASTA IN PEANUT SAUCE



Chicken & Pasta in Peanut Sauce image

The first time I used a bottled sauce and did not like it but then I found Sharon123's recipe for Peanut Sauce and fell in love! Recipe #37244 is what I used but use whatever peanut sauce that fits your taste buds. I do know that a good quality peanut sauce can make or break this recipe. Nice simple meal to put on the table even during a busy week.

Provided by HokiesMom

Categories     Chicken

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

8 ounces thin spaghetti, dry
1 bunch baby broccoli, cut into 2-3-inch lengths
1 medium sweet red pepper, cut into thin strips
1 lb chicken breast, boneless & skinless
1 tablespoon olive oil
1/2 cup peanut sauce (I used Chinese Peanut Sauce)
salt
fresh ground pepper
crushed red pepper flakes

Steps:

  • Cook pasta according to package directions. Add broccoli and sweet pepper during the last 3 minutes of cooking and then drain well. Return pasta & veggies to pan and set aside.
  • Cut chicken into strips or large cubes and sprinkle with salt and pepper.
  • In large skillet heat olive oil over medium high heat. Cook chicken in hot oil 8 to 12 minutes or until no longer pink (170F), turning over while sauteing.
  • Transfer chicken to the pan with the pasta & veggies. Toss with the peanut sauce and heat through over medium heat.
  • Sprinkle each individual serving with crushed red pepper flakes to taste.

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