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Thai Chicken Pasta

James Carrier
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.