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.
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 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
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.
SPICY THAI CHICKEN
this is the base recipe for spicy thai chicken. You can use lemongrass or fennel seeds to make spicy chicken.
Provided by BDM FAMILY
Categories Chicken
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients in a zip log bag or bowl.
- Remove excess fat from chicken and add to bowl.
- Add chicken to bowl/bag and let marinate for 1 hour.
- Place saute pan on med/high heat and wait until hot.
- Add hand full of chicken to pan (with some marinade sticking to chicken). DO NOT overload the pan or you will steam the chicken.
- Cook until chicken is cooked and sauce turns a darker color.
- Remove cooked chicken and repeat from step 4/5 until all done.
Nutrition Facts : Calories 295.4, Fat 15.1, SaturatedFat 2.8, Cholesterol 125.9, Sodium 713.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.4, Protein 31.1
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
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
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4/5 (4)Total Time 20 minsCategory Main DishCalories 572 per serving
- Combine first 10 ingredients in a small saucepan. Bring to a gentle boil and simmer for 1 minute.
- Heat oil in a large nonstick pan over medium-high heat. Cook chicken until done. Add carrots to pan about 1 minute before chicken is finished cooking. Remove from heat.
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- In a medium, shallow glass dish or stainless-steel pan, combine the 3 tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of the oil, the garlic, and the ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.
- Meanwhile, in a medium, stainless-steel saucepan, combine the remaining 1 teaspoon soy sauce and 2 teaspoons lime juice, the peanut butter, broth, sugar, salt, and red-pepper flakes. Pour the marinade from the chicken into the saucepan and bring just to a simmer over moderate heat, whisking until smooth.
- Heat a grill pan over moderate heat. Cook the chicken until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into 1/4-inch slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy frying pan. Cook and slice the chicken in the same way.
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