Ingredients
3 tbsp vegetable oil
6 garlic cloves, minced
3 jalapeno chilies, seeded and
1 minced
1 1/2 cup unsweetened coconut milk
1/3 cup smooth peanut butter
1/3 cup soy sauce
2 tbsp fresh lime juice
2 tbsp sesame oil
2 tbsp minced, peeled fresh ginger
1 tbsp honey
1 1/2 tsp tabasco sauce
3/4 cup diced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped green onions
1 lb skinless, boneless chicken
1 breast halves, cut into 1/4
1 inch wide strips
1 lb linguine
Directions
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add
garlic and jalapenos; saute until tender but not brown, about 3 mins.
Add the coconut milk, peanut butter, soy sauce, lime juice, sesame
oil, ginger, honey and tabasco and mix well, until smooth. Bring to a
simmer. Take off heat and season (if needed) with salt and pepper. (I
added pepper, but didn't think it needed salt!) You can stop at this
point, if desired and refrigerate for up to 24 hours. Heat 1 tbsp.
oil in a heavy skillet over medium-high heat. Add the red pepper,
mushrooms and green onions and cook for about 3 mins. Add the
skinless, boneless chicken and cook until done. (About 5 mins.) Add
this to the sauce. Cook the pasta in a pot of salted, boiling water
until tender, but not overdone. Drain. Bring sauce to a simmer and
pour over pasta. Toss well until coated. Serve.
Servings: 4 servings
Chicken On Pasta With Spicy Asian-Style Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Pasta Sauce; Poultry
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We hope you enjoy this Chicken On Pasta With Spicy Asian Style Sauce recipe.
