Thai Peanut Chicken Pasta with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 boned and skinned chicken breasts, cut into small strips 1 10 oz. package Brown rice pasta spaghetti (or fettucine)1/2 cup Scallions, chopped 1/2 cup Carrots, grated 4 tablespoons Cilantro, chopped5 cups fresh Spinach, rinsed and drained1-2 tablespoons coconut oil THAI PEANUT SAUCE1/2 cup Peanut Butter1/2 cup Coconut Milk5 tablespoons grated Ginger Root2 tablespoons Soy Sauce1 tablespoon Fish Sauce1 teaspoon Sriracha Chili Saucefiltered water, as desired
Cut up chicken breasts and set aside. Chop up green onion and cilantro, grate carrot and set aside in dishes. Rinse and drain spinach, set aside.
In medium sauce pan add the coconut milk with peanut butter first to blend well. Add the remainder of ingredients, mixing well. Add additional water, as needed for desired consistency.
Put large pan of water on stove top to bring to boil. While waiting for water to come to boil, heat up coconut oil in skillet on medium-high heat. Stir fry the chicken breast pieces in 2 batches and set aside. Add pasta to boiling water and cook according to package directions and drain.
To assemble, place one cup of spinach on each plate. On top of spinach, place pasta first, then add chicken pieces. Drizzle with desired amount of Thai peanut sauce and top with chopped green onion, grated carrots, and cilantro.
Enjoy!
Serving Size: Makes 5 2-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BETHWILES.
In medium sauce pan add the coconut milk with peanut butter first to blend well. Add the remainder of ingredients, mixing well. Add additional water, as needed for desired consistency.
Put large pan of water on stove top to bring to boil. While waiting for water to come to boil, heat up coconut oil in skillet on medium-high heat. Stir fry the chicken breast pieces in 2 batches and set aside. Add pasta to boiling water and cook according to package directions and drain.
To assemble, place one cup of spinach on each plate. On top of spinach, place pasta first, then add chicken pieces. Drizzle with desired amount of Thai peanut sauce and top with chopped green onion, grated carrots, and cilantro.
Enjoy!
Serving Size: Makes 5 2-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user BETHWILES.
Nutritional Info Amount Per Serving
- Calories: 364.7
- Total Fat: 24.5 g
- Cholesterol: 33.0 mg
- Sodium: 971.4 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 3.6 g
- Protein: 23.3 g
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