Thai Chicken Pasta
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 1 tablespoon cornstarch
- 2 tablespoons thai red curry paste
- 2 tablespoons fresh lime juice
- 1 pound linguine
- 1 cup sliced green onions
- 1 cup canned low-salt chicken broth
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 65 g(22%)
- Cholesterol 83 mg(28%)
- Fat 19 g(29%)
- Fiber 3 g(14%)
- Protein 39 g(79%)
- Saturated Fat 13 g(67%)
- Sodium 584 mg(24%)
- Calories 586
Preparation 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.
Preparation 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.
