This dish transforms simple angel hair pasta into a vibrant Thai-inspired meal. Tender cubes of chicken are sautéed until golden, then simmered in a rich, velvety sauce made from peanut butter, honey, soy sauce, and ginger. The combination of sweet, salty, and savory notes creates a complex flavor profile that coats the delicate “Capelli d’Angelo” noodles perfectly. Fresh aromatics like garlic, green onions, and julienned red pepper add crunch and brightness, balancing the creamy richness. ItâÂÂs a comforting, protein-packed dinner ready in under thirty minutes, ideal for busy weeknights or casual gatherings where you want impressive flavor with minimal effort.
Capelli D’Angelo With Thai Chicken
Description
This dish transforms simple angel hair pasta into a vibrant Thai-inspired meal. Tender cubes of chicken are saut&# 195;©ed until golden, then simmered in a rich, velvety sauce made from peanut butter, honey, soy sauce, and ginger. The combination of sweet, salty, and savory notes creates a complex flavor profile that coats the delicate "Capelli d'Angelo" noodles perfectly. Fresh aromatics like garlic, green onions, and julienned red pepper add crunch and brightness, balancing the creamy richness. ItâÂÂs a comforting, protein-packed dinner ready in under thirty minutes, ideal for busy weeknights or casual gatherings where you want impressive flavor with minimal effort.Ingredients
Directions
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Cut the boneless, skinless chicken breasts into 1-inch cubes.
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Julienne the red pepper and slice the green onions; mince the garlic cloves.
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Bring a large pot of salted water to a boil and cook Capelli d'Angelo pasta according to package directions until al dente; drain and set aside.
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Heat vegetable oil in a large skillet over medium-high heat.
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Add the chicken cubes to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.
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Remove the cooked chicken from the skillet and set aside on a plate to keep warm.
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In the same skillet, reduce heat to medium-low and add chicken broth, liquid honey, and soy sauce.
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Whisk in the peanut butter, cornstarch, and ground ginger until the mixture is smooth and no lumps remain.
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Add the minced garlic and sliced green onions to the sauce; stir constantly and cook for 1-2 minutes until fragrant and slightly thickened.
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Return the chicken to the skillet along with the julienned red pepper.
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Simmer the mixture gently, stirring frequently, until the sauce is bubbly and coats the chicken evenly.
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Spoon the Thai chicken mixture over the drained pasta.
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Garnish with fresh parsley leaves before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 33.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
