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 FETTUCCINE
Salsa and peanut butter make a taste-tempting pair in this unique chicken recipe from Michelle Van Loon of Gurnee, Illinois. "Its innovative flavor combination, fresh taste and ease of preparation will bowl you over," says Michelle.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. , Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and stir until crisp-tender. , Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.
Nutrition Facts : Calories 476 calories, Fat 15g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 492mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 29g protein.
MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
- Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
THAI CHICKEN FETTUCCINE, SOUTHWEST STYLE
Around the world in one dish... (7/5/07 -- NOTE: I suggest more sauce than posted by either increasing salsa to 1 1/2 C, or add 1 diced tomato during heating process to increase sauce quantity. It's better to have a little more sauce than not have enough!)
Provided by Mareesme
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan or microwave, combine salsa, peanut butter, orange juice, honey, soy sauce and red pepper flakes. Heat until well blended.
- In a large skillet, cook chicken in oil over medium heat for 3-5 minutes until browned. Add julienned red pepper and cook and stir until crisp-tender.
- Cook fettuccine according to package directions and fold into chicken mixture. Stir in sauce, salt to taste and sprinkle with cilantro.
- Wonderful with spiced fruit salad.
Nutrition Facts : Calories 480.9, Fat 14.5, SaturatedFat 2.7, Cholesterol 108.8, Sodium 637, Carbohydrate 50.8, Fiber 2.7, Sugar 14, Protein 38.5
HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
SOUTHWESTERN CHICKEN FETTUCCINE
I found this recipe years ago (and cannot remember where). It's so different from any other chicken and pasta recipe and it's just such a treat. If you like southwestern cooking, you'll love this one!
Provided by Chef Dine
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Toss chicken, 1 Tbs fresh cilantro and 1 tbs oil in a medium sized bowl. Sprinkle with salt & pepper, toss once more. Cover and refrigerate one hour.
- Heat 3 Tbls oil in large skillet. Over medium heat, add garlic, onion, pepper and poblano chili. Saute until just tender, (about 10 minutes).
- Transfer vegetables into a large bowl. Add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). Transfer chicken to vegetable bowl.
- Add cream and chipotle chilies (a bit of adobe sauce optional - HOT)to skillet. Bring to a boil and reduce until you can coat your spin thickly, about 4 minutes.
- Cook pasta until just tender, but firm to bite. Drain and return to pot. Add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes).
- Stir in 1 cup shredded jack cheese and toss again to blend. Season with salt & pepper to taste.
- Transfer to a large bowl. Serve immediately.
Nutrition Facts : Calories 1175, Fat 70.9, SaturatedFat 35.6, Cholesterol 356.6, Sodium 618.6, Carbohydrate 77.4, Fiber 2.6, Sugar 6.1, Protein 58
THAI CHICKEN FETTUCCINE
Make and share this Thai Chicken Fettuccine recipe from Food.com.
Provided by Shellbelle
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything except fettuccine in skillet.
- Heat until boiling.
- Remove from heat and add fettuccine, stir well.
- Cook time does not include fettuccine.
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
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