Thai Chicken Pasta

Recipe from

Sunset

Nutritional Information

Calories 561
Caloriesfromfat 18 %
Protein 43 g
Fat 11 g
Satfat 1.8 g
Carbohydrate 70 g
Fiber 4.9 g
Sodium 2112 mg
Cholesterol 128 mg

Ingredients

1 pound chicken breast nuggets or strips
7 cloves garlic
1/3 cup firmly packed fresh cilantro
1/3 cup firmly packed fresh basil leaves
1/3 cup firmly packed fresh mint leaves
1/2 cup seasoned rice vinegar
12 ounces fresh linguine
1 cup prepared Asian-style peanut sauce
Mint sprigs

Preparation

1. In a covered pan, bring 3 quarts water to a boil over high heat.

2. Meanwhile, rinse chicken, pat dry, and put in a bowl.

3. In a food processor, whirl garlic, cilantro, basil, and mint leaves until minced. Pour into a shallow bowl.

4. Mix vinegar with chicken, lift out pieces with a slotted spoon, and add to herb mixture. Mix and pour pieces into an oiled or nonstick 10- by 15-inch pan and spread out in a single layer.

5. Broil chicken about 4 inches from heat until no longer pink in center (cut to test), 4 to 5 minutes.

6. When chicken goes under the broiler, immediately add linguine to boiling water and cook until tender to bite, 3 to 5 minutes.

7. Drain pasta, return to pan, and add all but 2 tablespoons peanut sauce. Mix well and spoon onto plates. Top equally with chicken. Drizzle with remaining sauce; garnish with mint sprigs.

Note:

August 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note