SPICY ASIAN NOODLES
If you crave Asian food or just want to add some excitement to suppertime, give this exotic pasta from our Test Kitchen a try. The linguine with crunchy veggies, peanut butter and sesame seeds can be served warm or cold. For more zip, stir in an extra splash of hot pepper sauce.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the soy sauce and molasses; simmer for 1 minute. Stir in the next eight ingredients. Remove from the heat., Drain linguine and place in a bowl. Add vegetable mixture and toss to coat. Sprinkle with sesame seeds. Serve warm or chilled with a slotted spoon.
Nutrition Facts :
SPICY AND CREAMY CHICKEN PASTA
A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls.
Provided by Nicole Gilbert
Categories Main Dish Recipes Pasta Chicken
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
- Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
Nutrition Facts : Calories 494.5 calories, Carbohydrate 28.4 g, Cholesterol 130.5 mg, Fat 31.9 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 12.3 g, Sodium 548 mg, Sugar 0.8 g
TEENA'S SPICY PESTO CHICKEN AND PASTA
A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.
Provided by LAGIRL
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
- Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g
CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE
Make and share this Chicken on Pasta With Spicy Asian - Style Sauce recipe from Food.com.
Provided by Clamdigger
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
- Cook linguine until tender, but still firm. Drain.
- Bring sauce to a simmer. Pour over pasta and toss well.
SPICY ASIAN CHICKEN PASTA
I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!
Provided by Normaone
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 2 T oil in a large saucepan over medium heat.
- Add garlic and jalapeno.
- saute 3 minutes until tender but not brown.
- Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
- Whisk until smooth and bring to a simmer.
- Remove from heat.
- Season with salt and pepper.
- This sauce can be made well in advance, covered and refrigerated.
- Heat remaining 1 T oil in a large skillet over medium high heat.
- Add bell pepper, mushrooms, and green onions.
- Saute 3 minutes.
- Add chicken and saute until cooked through,about 3 more minutes.
- Add sauce.
- Simmer until heated.
- Cook linguine in a large pot of boiling, salted water until al dente.
- Drain.
- Pour heated sauce over pasta and toss to coat well.
- Divide among plates and serve.
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.
SPICY CHICKEN PASTA
Great recipe that freezes well. A little spicy, but you can use a mild rotel or less chili powder if you don't want it as spicy.
Provided by shappell
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sauté onion and garlic in butter. Add chili powder, chicken broth, rotel and cheese. Cook over low heat, stirring frequently, until cheese is melted. Add chicken and spaghetti. Mix together and place in large casserole dish. Cover and freeze. To prepare, thaw to room temperature. Heat in covered casserole dish at 350 for 30 - 40 minutes or until hot and bubbly.
Nutrition Facts : Calories 615.7, Fat 33.6, SaturatedFat 17.9, Cholesterol 132.4, Sodium 1088, Carbohydrate 43.4, Fiber 2.1, Sugar 5.1, Protein 34.1
SPICY ASIAN NOODLES WITH CHICKEN
Make and share this Spicy Asian Noodles With Chicken recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 t. oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 t. oil, chicken, and next 6 ingredients.
- Cook noodles according to package directions. Drain and rinse under cold water; drain again. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.
SPICY ASIAN NOODLE BOWLS
Thai peanut sauce has quite the kick in this bowl of spicy goodness. Serve with milk. You'll be glad you did. -Alicia Vilbaum, Flagstaff, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions., Meanwhile, in a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until juices run clear. Add the water chestnuts, corn, peas, salt, basil and pepper; heat through. Stir in 1/4 cup peanut sauce. Remove from the heat and keep warm., Drain noodles; divide among four soup bowls. Drizzle each with 2 tablespoons peanut sauce and toss to coat. Top with chicken mixture. Drizzle with remaining peanut sauce.
Nutrition Facts :
SPICY ASIAN CHICKEN
Make and share this Spicy Asian Chicken recipe from Food.com.
Provided by Broke Guy
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook the rice according to the package directions.
- In a large bowl, beat the egg. Place the cornstarch in another large bowl.
- Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
- Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
- Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
- Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
- Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
- Serve over the rice and sprinkle with the peanuts.
Nutrition Facts : Calories 568.5, Fat 18.6, SaturatedFat 2.4, Cholesterol 119.1, Sodium 925.7, Carbohydrate 66, Fiber 3.1, Sugar 9, Protein 33.5
CHINESE CHICKEN SPAGHETTI
It's hard to believe that something that comes together this easily could be tasty and lower in fat. This dish is pretty zippy, but if you like your stir-fries extra spicy, increase the red pepper flakes a bit. -Jenna Noel of Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings, 1 cup per serving.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.
Nutrition Facts : Calories 329 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g 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
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