Thai Chicken Pasta

James Carrier

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 561
  • Calories from fat: 18%
  • Protein: 43g
  • Fat: 11g
  • Saturated fat: 1.8g
  • Carbohydrate: 70g
  • Fiber: 4.9g
  • Sodium: 2112mg
  • Cholesterol: 128mg

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. 1. In a covered pan, bring 3 quarts water to a boil over high heat.
  2. 2. Meanwhile, rinse chicken, pat dry, and put in a bowl.
  3. 3. In a food processor, whirl garlic, cilantro, basil, and mint leaves until minced. Pour into a shallow bowl.
  4. 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. 5. Broil chicken about 4 inches from heat until no longer pink in center (cut to test), 4 to 5 minutes.
  6. 6. When chicken goes under the broiler, immediately add linguine to boiling water and cook until tender to bite, 3 to 5 minutes.
  7. 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.
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