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Thai Chicken Pasta


-4 thinly sliced boneless, skinless chicken breasts

-1 to 2 Tbsp grill seasoning

-1 box of thick spaghetti

-1 large seedless cucumber, pealed and sliced thin

-2 red peppers, chopped into strips

-4 or 5 large carrots, sliced thin

-1 bunch of scallions, chopped

-cilantro, chopped (for garnish)

-1 lime for juice


-1/3 cup peanut butter, microwaved for 30 seconds

-1 shallot, diced

-1/2 cup apple cider vinegar or rice wine vinegar

-1/2 cup soy sauce

-1/2 cup honey

-1 Tbsp sesame oil

-2 Tbsp hot sauce

-2 tsp crushed red pepper



-Rinse chicken breasts. Put them in a bowl and coat them with 1 to 2 Tbsp olive oil and grill seasoning

-Fill large pot with water. Salt the water and bring to boil for pasta.

-Sautee the chicken in a skillet on medium high heat with a little olive oil. They are thin, so they'll only take a few minutes to cook, 1-2 on each side. Remove to plate and let cool.

-Peel cucumber and slice it thin. Set aside in a bowl. Chop red peppers, carrots and scallions, and them to the bowl.

-By now your water should be boiling. Add pasta and cook until done, about 8 minutes.

-Make sauce: In a bowl, microwave peanut butter for 30-45 seconds. Dice shallots and add them to the peanut butter. Add Apple Cider Vinegar, soy sauce, honey, sesame oil, hot sauce and crushed red pepper. Whisk until combined.

-Drain pasta and pour into large bowl. Slice chicken and add to pasta.

TO SERVE: Put some pasta with chicken in a bowl or on a plate. Add veggies and sauce. Garnish with cilantro and a squeeze of lime juice. ENJOY!

TO STORE: Cover pasta and chicken with foil or plastic wrap, store in fridge. Store vegetables and sauce separately (from each other and from pasta) Keep all in refrigerator. When eating leftovers, heat up the pasta and chicken, leave sauce and veggies cold.

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