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    You are in: Home / Thai / Spicy Asian Chicken Pasta Recipe
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    Spicy Asian Chicken Pasta

    Spicy Asian Chicken Pasta. Photo by mikey & ev

    1/1 Photo of Spicy Asian Chicken Pasta

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    Normaone's Note:

    I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 2 T oil in a large saucepan over medium heat.
    2. 2
      Add garlic and jalapeno.
    3. 3
      saute 3 minutes until tender but not brown.
    4. 4
      Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
    5. 5
      Whisk until smooth and bring to a simmer.
    6. 6
      Remove from heat.
    7. 7
      Season with salt and pepper.
    8. 8
      This sauce can be made well in advance, covered and refrigerated.
    9. 9
      Heat remaining 1 T oil in a large skillet over medium high heat.
    10. 10
      Add bell pepper, mushrooms, and green onions.
    11. 11
      Saute 3 minutes.
    12. 12
      Add chicken and saute until cooked through,about 3 more minutes.
    13. 13
      Add sauce.
    14. 14
      Simmer until heated.
    15. 15
      Cook linguine in a large pot of boiling, salted water until al dente.
    16. 16
      Drain.
    17. 17
      Pour heated sauce over pasta and toss to coat well.
    18. 18
      Divide among plates and serve.

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    Ratings & Reviews:

    • on March 29, 2011

      45

      Like other comments - I did a little tweaking on the sauce: one time I used red chile flakes and hot sauce in lieu of jalapeno's the other time I used a 7.7 ounce can of chopped jalapeno's (which turned out very spicy!) -but this a great recipe to build on. I served over basmati rice instead of pasta and topped with cilantro. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2008

      55

      FANTASTIC! I used rice instead of linguini and it was great because it was super spicy for me and my boyfriend who hates spicy foods just used more rice and he loved it too! I also added water chestnuts for some crunch and used plain milk instead of coconut and it worked great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2008

      55

      I wasn't going to rate this since I made quite a few changes - but it was just SO good! For one, we just made the sauce. We didn't have coconut milk - so we pureed regular milk with coconut flakes, strained it, and added some coconut extract (turned out great!). Also, we didn't have any jalapenos - so we just left them out. Then we mixed in some veggies and tossed it with rotini. Served it with my Spicy Orange Shrimp (Stir-Fry Shrimp With Spicy Orange Sauce), and it was a great spicy/creamy combo! Thanks for this recipe, I'll definitely use it again with the shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spicy Asian Chicken Pasta

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1054.9
     
    Calories from Fat 457
    43%
    Total Fat 50.8 g
    78%
    Saturated Fat 21.5 g
    107%
    Cholesterol 72.6 mg
    24%
    Sodium 1639.3 mg
    68%
    Total Carbohydrate 103.6 g
    34%
    Dietary Fiber 6.6 g
    26%
    Sugars 12.0 g
    48%
    Protein 49.8 g
    99%

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