This Thai-inspired chicken and pasta dish brings the bold, aromatic flavors of Southeast Asia to a comforting bowl of linguine. The rich, creamy peanut sauce balances sweet, salty, and spicy notes, coating tender chicken thighs and crisp-tender vegetables. Zucchini and carrots add a fresh crunch, while green onions provide a sharp, aromatic finish. It&# 226;ÂÂs a quick, satisfying weeknight dinner that feels indulgent yet comes together in under 40 minutes. Perfect for families or meal prep, this recipe is versatile enough to adjust for spice preference. Garnish with crunchy peanuts for added texture and flavor depth.
Thai Chicken And Pasta
Description
This Thai-inspired chicken and pasta dish brings the bold, aromatic flavors of Southeast Asia to a comforting bowl of linguine. The rich, creamy peanut sauce balances sweet, salty, and spicy notes, coating tender chicken thighs and crisp-tender vegetables. Zucchini and carrots add a fresh crunch, while green onions provide a sharp, aromatic finish. It&# 226;ÂÂs a quick, satisfying weeknight dinner that feels indulgent yet comes together in under 40 minutes. Perfect for families or meal prep, this recipe is versatile enough to adjust for spice preference. Garnish with crunchy peanuts for added texture and flavor depth.Ingredients
Directions
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Thinly slice green onions; cut carrot and zucchini into pencil-thin strips.
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Heat a nonstick 12-inch skillet over medium-high heat.
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Cook half the chicken thighs at a time until golden brown on both sides.
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With a slotted spoon, remove chicken thighs to a plate as they brown.
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In the same skillet, add salad oil and cook minced gingerroot and carrots until carrots are lightly browned.
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Stir in zucchini and green onions and continue cooking until vegetables are tender-crisp.
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Remove vegetable mixture to a small bowl and keep warm.
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In a saucepot, prepare linguine according to package directions, using 1 tablespoon salt in the water; drain.
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Meanwhile, into the same skillet used for vegetables, stir in soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1-1/4 cups water until well blended.
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Return chicken thighs to the skillet with the peanut sauce; over high heat, bring to a boil.
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Reduce heat to low; cover and simmer until chicken is cooked through and loses its pink color, about 5 minutes.
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To serve, place cooked linguine in a large bowl; top with chicken mixture.
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Spoon carrot and vegetable mixture over chicken; garnish with peanuts.
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Toss gently to combine and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 23.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14.2mg1%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.2g5%
- Sugars 2.5g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a spicier version, add more chili sauce or a dash of sriracha.
You can substitute chicken breast for thighs, but adjust cooking time as breast cooks faster.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Feel free to add other vegetables like bell peppers or snap peas for extra crunch and nutrition.
If you prefer a creamier sauce, add a tablespoon of coconut milk or extra peanut butter.
