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James Carrier Photo by: James Carrier

Thai Chicken Pasta

Sunset AUGUST 1997

  • 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


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.

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

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Thai Chicken Pasta Recipe