Lemon Coconut Thai Inspired Pasta Food
LEMON COCONUT THAI-INSPIRED PASTA
This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly.
Provided by jennifermcham
Categories Asian Recipes
Time 45m
Yield 4
Number Of Ingredients 18
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, about 12 minutes. Drain and return spaghetti to pot.
- Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
- Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 22.2 g, Fiber 3.3 g, Protein 16.5 g, SaturatedFat 12.5 g, Sodium 194 mg, Sugar 4.7 g
LEMON COCONUT THAI-INSPIRED PASTA
This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly.
Provided by jennifermcham
Categories Asian Recipes
Time 45m
Yield 4
Number Of Ingredients 18
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, about 12 minutes. Drain and return spaghetti to pot.
- Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
- Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 22.2 g, Fiber 3.3 g, Protein 16.5 g, SaturatedFat 12.5 g, Sodium 194 mg, Sugar 4.7 g
LEMON COCONUT THAI-INSPIRED PASTA
This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly.
Provided by jennifermcham
Categories Asian Recipes
Time 45m
Yield 4
Number Of Ingredients 18
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, about 12 minutes. Drain and return spaghetti to pot.
- Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
- Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 22.2 g, Fiber 3.3 g, Protein 16.5 g, SaturatedFat 12.5 g, Sodium 194 mg, Sugar 4.7 g
LEMON COCONUT THAI-INSPIRED PASTA
This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly.
Provided by jennifermcham
Categories Asian Recipes
Time 45m
Yield 4
Number Of Ingredients 18
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, about 12 minutes. Drain and return spaghetti to pot.
- Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
- Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 22.2 g, Fiber 3.3 g, Protein 16.5 g, SaturatedFat 12.5 g, Sodium 194 mg, Sugar 4.7 g
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