Thai Chicken Pasta
Forget takeout! This chicken dish, flavored with a Thai coconut sauce, is ready in 20 minutes.
Ingredients
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8 ounces dried angel hair or vermicelli pasta
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3 cups cooked chicken cut into strips
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1 14-ounce can unsweetened coconut milk
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1 teaspoon Thai seasoning
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1/4 cup roasted peanuts
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2 tablespoons snipped fresh cilantro
Directions
1.
Cook pasta according to package directions. Drain and return pasta to pan
2.
Meanwhile, combine chicken, coconut milk, and Thai seasoning in a large skillet. Cook and gently stir over medium heat until mixture is heated through. Pour hot chicken mixture over cooked pasta in pan. Add peanuts and cilantro. Toss gently to coat. Makes 4 servings.
Nutrition information
Calories 644, Total Fat 31 g, Saturated Fat 19 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 4 g, Cholesterol 93 mg, Sodium 236 mg, Carbohydrate 47 g, Total Sugar 2 g, Fiber 2 g, Protein 42 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Thai-Style Stir-Fried Chicken and Basil
If you like, finish this chicken stir-fry with a mix of fresh cilantro and mint instead of basil. Serve over cooked jasmine rice.
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