Pasta With Thai Style Chicken Recipes

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THAI CHICKEN PASTA SKILLET



Thai Chicken Pasta Skillet image

This gorgeous Bangkok-style pasta has been a faithful standby for many years and always gets loads of praise. For a potluck, we increase it and do it ahead. -Susan Ten Pas, Myrtle Creek, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 8

6 ounces uncooked whole wheat spaghetti
2 teaspoons canola oil
1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
2 cups julienned carrots (about 8 ounces)
2 cups shredded cooked chicken
1 cup Thai peanut sauce
1 medium cucumber, halved lengthwise, seeded and sliced diagonally
Chopped fresh cilantro, optional

Steps:

  • Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Nutrition Facts : Calories 403 calories, Fat 15g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 432mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

THAI CHICKEN PASTA



Thai Chicken Pasta image

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

3 ounces uncooked whole wheat linguine
1/2 cup salsa
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon orange juice
1-1/2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1 cup cubed cooked chicken breast
1 tablespoon chopped unsalted peanuts
1 tablespoon minced fresh cilantro

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 STYLE CHICKEN PASTA



Thai Style Chicken Pasta image

This is a very unique and tasty recipe. I got this recipe from my friend, it is a little hot, but also delicious. If you love Asian food, try this! You will never forget about it!

Provided by Wuchong Keller

Categories     World Cuisine Recipes     Asian     Thai

Time 45m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package dry pasta of your choice
2 tablespoons olive oil
1 whole dried red chile pepper, seeded and chopped
1 tablespoon minced garlic
½ teaspoon grated fresh ginger root
4 skinless, boneless chicken breast halves - cut into thin strips
salt and pepper to taste
1 tablespoon soy sauce
½ tablespoon lemon juice
2 tablespoons white wine
watercress leaves for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Fry the red chile, garlic and ginger until they are fragrant. Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the skillet, and fry until cooked through.
  • When the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white wine. Cook stirring constantly until everything is nice and hot. Serve with watercress leaves on top for garnish.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 43.3 g, Cholesterol 68.4 mg, Fat 9.1 g, Fiber 1.9 g, Protein 35 g, SaturatedFat 1.5 g, Sodium 452.7 mg, Sugar 1.7 g

PASTA WITH THAI-STYLE CHICKEN



Pasta with Thai-Style Chicken image

Pasta and garlic-flavored chicken in a creamy coconut milk and lime sauce.

Provided by miriamel

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package fusilli pasta
¾ pound fresh green beans, trimmed
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons fresh ginger root, peeled and grated
2 cloves garlic, pressed
¾ teaspoon salt
⅛ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
2 tablespoons lime juice
¼ cup chopped fresh cilantro

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, for 5 minutes; then stir in the green beans. Cook until the pasta has cooked through but is still firm to the bite and the green beans are tender but bright green, about 7 more minutes. Drain the pasta and green beans well in a colander set in the sink.
  • Heat olive oil in a large skillet over medium heat, and cook the chicken just until it loses its pink color, about 2 minutes. Stir in ginger, garlic, salt, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute; stir the coconut milk and lime juice into the skillet with the chicken. Bring the mixture to a boil; mix in the drained pasta, green beans, and cilantro. Reheat to a simmer.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 61.4 g, Cholesterol 39 mg, Fat 19.5 g, Fiber 5.3 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 339.8 mg, Sugar 3.4 g

EASY THAI CHICKEN PASTA



Easy Thai Chicken Pasta image

Make and share this Easy Thai Chicken Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 52m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb linguine
1/3 cup sesame oil, plus
2 tablespoons sesame oil, divided
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
1 cup crunchy peanut butter
2/3 cup heavy cream
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes
1 (16 ounce) package frozen broccoli, cauliflower and carrot combination thawed

Steps:

  • In a large pot, cook the linguine by following the package directions; rinse and drain; set aside.
  • In the same large pot, heat 2 tablespoons sesame oil.
  • Over medium-high heat, saute the chicken for 5-7 minutes or until no longer pink.
  • In a mixing bowl, stir together the peanut butter, cream, soy sauce, garlic, vinegar, 1/3 cup sesame oil, sugar, ginger, and red pepper; set aside.
  • Add the vegetables to the pot with the chicken; saute 4-5 minutes or until veggies are tender.
  • Add the cooked linguine and peanut butter mixture to the pot; toss until coated.
  • Lower heat and cook 3-5 minutes, or until thoroughly heated but do not boil.

Nutrition Facts : Calories 1141.7, Fat 62.8, SaturatedFat 15.4, Cholesterol 130.7, Sodium 1262, Carbohydrate 91.2, Fiber 9.8, Sugar 11.4, Protein 58.2

THAI CHICKEN SPAGHETTI



Thai Chicken Spaghetti image

I had a dish like this at a restaurant in Canada on my honeymoon and thought it was delicious, so I tried to recreate it once I got back home. This is the result.

Provided by TaraKD

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15

1 (8 ounce) package thin spaghetti, broken in half
2 tablespoons vegetable oil
1 ½ pounds chicken tenders, cut into bite-size pieces
4 stalks celery, sliced
2 red bell peppers, sliced
1 red onion, sliced
⅔ cup shredded carrots
1 cup chicken broth
½ cup soy sauce
1 tablespoon cornstarch
1 teaspoon garlic powder
½ teaspoon sesame oil
¾ cup unsalted peanuts
1 tablespoon minced garlic
1 teaspoon red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  • Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
  • Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
  • Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Nutrition Facts : Calories 656.3 calories, Carbohydrate 52.8 g, Cholesterol 98.2 mg, Fat 26.7 g, Fiber 6.6 g, Protein 52.9 g, SaturatedFat 4.3 g, Sodium 2373.3 mg, Sugar 8.5 g

SPICY THAI CHICKEN PASTA



Spicy Thai Chicken Pasta image

Make and share this Spicy Thai Chicken Pasta recipe from Food.com.

Provided by Iron Woman

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves (about 1 pound)
1 cup chicken broth
1/3 cup creamy peanut butter
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
16 ounces linguine
16 ounces assorted fresh vegetables (any kind)
wooden skewer

Steps:

  • Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
  • Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
  • In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
  • Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
  • Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
  • Soak skewers in water for at least 10 minutes.
  • Remove chicken from marinade and weave onto skewers; discard marinade.
  • Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
  • Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
  • Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
  • Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
  • Place pasta on large platter.
  • Top with skewers of cooked chicken.

CPK INSPIRED THAI CHICKEN PASTA



CPK Inspired Thai Chicken Pasta image

A version of a very popular California Pizza Kitchen dish, this Thai Chicken Pasta is restaurant quality, with easy to find ingredients. The mix of vegetables and chicken with the spicy-sweet and umami sauce is one your family will want over and over again.

Provided by Sabrina Snyder

Categories     Main Course

Time 20m

Number Of Ingredients 13

1 pound thin spaghetti
3 tablespoons oriental sesame oil (, divided use)
1 cup julienned carrots
2 cups napa cabbage (, sliced)
2 cups chopped (, cooked chicken breast meat)
8 green onions (, chopped)
5 garlic cloves (, minced)
1 tablespoon fresh ginger (, peeled and minced)
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons Sriracha sauce

Steps:

  • Bring a pot of water to boil.
  • Add 1-2 tbsp of salt to season the water.
  • Cook pasta, al dente (I shoot for a minute shy of what the box says)
  • Drain pasta and toss with 2 tbsp sesame oil.
  • Pat dry the inside of the pot and add 1 tbsp of sesame oil.
  • If you would like to add some green onions as a garnish at the end, reserve 1/4 cup of them before putting the rest in the pan.
  • Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.
  • Saute for a minute or two until they have softened and barely start to turn color.
  • Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.
  • Stir all the ingredients together and add the pasta back into the pot.
  • Toss the pasta with the rest of the ingredients and serve!
  • Garnish with remaining green onions if you chose to reserve some.

Nutrition Facts : Calories 734 kcal, Carbohydrate 81 g, Protein 17 g, Fat 39 g, SaturatedFat 4 g, Sodium 823 mg, Fiber 8 g, Sugar 18 g, ServingSize 1 serving

THAI CHICKEN PASTA



Thai Chicken Pasta image

Categories     Chicken     Pasta     Kid-Friendly     Coconut     Basil     Broccoli     Summer     Bon Appétit     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 13

1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil
1 pound linguine
2 cups small fresh broccoli florets (about 5 ounces)

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.

THAI PASTA WITH CHICKEN



Thai Pasta With Chicken image

This is a delicious thai dish that I made after tinkering with a few. Soooo good! You can use any combination of vegies you like, and even change the chicken to shrimp if you prefer.

Provided by Charmie777

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb linguine
4 boneless skinless chicken breasts
1 tablespoon oil
3/4 cup carrot, julienned
3/4 cup zucchini, julienned
1 cup broccoli floret
4 tablespoons fresh ginger, minced
6 tablespoons orange juice
2 tablespoons soy sauce
4 1/2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1/4 cup peanut butter
1 jalapeno, seeded and minced (optional)
1/2 cup white wine
1/2-1 cup cilantro, chopped
1/2 cup toasted peanuts

Steps:

  • Cook linguini to al dente.
  • While linguini is cooking, grill or saute chicken until done; slice thinly and set aside.
  • Make peanut sauce by combining ginger, orange juice, soy sauce, sesame oil, brown sugar, vinegar and peanut butter. Mix well. Set aside.
  • Heat wok or large skillet over medium high heat.
  • Add oil.
  • When oil is hot, add vegies and sauce 1 minute.
  • Add in chicken, peanut sauce and wine, and cook until reduced by half.
  • Place drained linguini in a large bowl.
  • Pour sauce over, toss.
  • Garnish with cilantro and peanuts.

Nutrition Facts : Calories 682.6, Fat 27.3, SaturatedFat 4.4, Cholesterol 50.4, Sodium 502.2, Carbohydrate 73.4, Fiber 4.9, Sugar 13, Protein 34

THAI CHICKEN AND PASTA



Thai Chicken and Pasta image

I love Thai food, but some Thai recipes are almost impossible for me to make, since they call for ingredients that are unavailable to me, like kaffir lime leaves. I can get a lot of weird stuff in my local supermarket, but general Thai ingredients just don't show up there. This is a very easy recipe that uses ingredients that are pretty much available anywhere.

Provided by Mirj2338

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 large green onions
1 large carrot
1 small zucchini (about 8 ounces)
6 large boneless skinless chicken thighs (about 1 1/2 pounds)
1 tablespoon salad oil
1 tablespoon minced peeled gingerroot
1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti
salt
1/3 cup soy sauce
1/4 cup creamy peanut butter
3 tablespoons chili sauce
3 tablespoons seasoned rice vinegar
1/4 teaspoon coconut extract
peanuts (to garnish)

Steps:

  • Thinly slice green onions.
  • Cut the carrot and zucchini into pencil-thin strips.
  • Cut each chicken thigh into 6 pieces.
  • In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
  • With a slotted spoon, remove the chicken thighs to a plate as they brown.
  • In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
  • Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
  • Remove the vegetable mixture to a small bowl and keep warm.
  • In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
  • Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
  • Return the chicken thighs to the skillet with the peanut sauce.
  • Over high heat, heat to boiling.
  • Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
  • To serve, place the linguine in large bowl and top with the chicken mixture.
  • Spoon the carrot mixture over the chicken and garnish with the peanuts.
  • Toss to serve.

Nutrition Facts : Calories 477.6, Fat 11.6, SaturatedFat 2.3, Cholesterol 57.3, Sodium 1131.3, Carbohydrate 64, Fiber 4.5, Sugar 4.6, Protein 28.6

PASTA WITH THAI-STYLE CHICKEN



Pasta with Thai-Style Chicken image

Pasta and garlic-flavored chicken in a creamy coconut milk and lime sauce.

Provided by miriamel

Categories     Asian Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package fusilli pasta
¾ pound fresh green beans, trimmed
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons fresh ginger root, peeled and grated
2 cloves garlic, pressed
¾ teaspoon salt
⅛ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
2 tablespoons lime juice
¼ cup chopped fresh cilantro

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, for 5 minutes; then stir in the green beans. Cook until the pasta has cooked through but is still firm to the bite and the green beans are tender but bright green, about 7 more minutes. Drain the pasta and green beans well in a colander set in the sink.
  • Heat olive oil in a large skillet over medium heat, and cook the chicken just until it loses its pink color, about 2 minutes. Stir in ginger, garlic, salt, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute; stir the coconut milk and lime juice into the skillet with the chicken. Bring the mixture to a boil; mix in the drained pasta, green beans, and cilantro. Reheat to a simmer.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 61.4 g, Cholesterol 39 mg, Fat 19.5 g, Fiber 5.3 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 339.8 mg, Sugar 3.4 g

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