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 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
EASY THAI CHICKEN PASTA
Make and share this Easy Thai Chicken Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 52m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
- In the same large pot, heat 2 tablespoons sesame oil.
- Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
- In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
- Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
- Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
- Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.
Nutrition Facts : Calories 1141.7, Fat 62.8, SaturatedFat 15.4, Cholesterol 130.7, Sodium 1262, Carbohydrate 91.2, Fiber 9.8, Sugar 11.4, Protein 58.2
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
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
THAI CHICKEN AND PASTA
I love Thai food, but some Thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general Thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.
Provided by Mirj2338
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Thinly slice green onions.
- Cut the carrot and zucchini into pencil-thin strips.
- Cut each chicken thigh into 6 pieces.
- In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
- With a slotted spoon, remove the chicken thighs to a plate as they brown.
- In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
- Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
- Remove the vegetable mixture to a small bowl and keep warm.
- In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
- Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
- Return the chicken thighs to the skillet with the peanut sauce.
- Over high heat, heat to boiling.
- Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
- To serve, place the linguine in large bowl and top with the chicken mixture.
- Spoon the carrot mixture over the chicken and garnish with the peanuts.
- Toss to serve.
Nutrition Facts : Calories 477.6, Fat 11.6, SaturatedFat 2.3, Cholesterol 57.3, Sodium 1131.3, Carbohydrate 64, Fiber 4.5, Sugar 4.6, Protein 28.6
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.
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
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 World Cuisine Recipes Asian
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
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
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.
THAI CHICKEN PASTA SALAD
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.
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