Thai Peanut Chicken Pasta with Spinach
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Thai Peanut Chicken Pasta with Spinach calories by ingredient
Introduction
Thai food is one of my favorites, and I know I'm not alone. I whipped up this great dish at home in an attempt to re-create on of my favorite restaurant dishes. Thai food is one of my favorites, and I know I'm not alone. I whipped up this great dish at home in an attempt to re-create on of my favorite restaurant dishes.Number of Servings: 5
Ingredients
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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, chopped
5 cups fresh Spinach, rinsed and drained
1-2 tablespoons coconut oil
THAI PEANUT SAUCE
1/2 cup Peanut Butter
1/2 cup Coconut Milk
5 tablespoons grated Ginger Root
2 tablespoons Soy Sauce
1 tablespoon Fish Sauce
1 teaspoon Sriracha Chili Sauce
filtered water, as desired
Directions
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.