Thai Chicken Pasta Recipe

Reviewed on Dec. 12, 2012 by MSOLEIL

I have made this dish over and over, it is by far my favorite recipe. Quick and easy and SO yummy. I do what another review suggested and doubled the quantities except for the peanut butter and honey, also i use crunchy peanut butter since i never have chopped peanuts on hand. Enjoy!

Reviewed on May. 24, 2012 by germanycook

Just making this again for supper tonight. Been looking forward to the next time I could make it! It's SO GOOD. Sorry for the previous reviewer that didnt like it - but everyone's tastes are different, that's what makes different recipes interesting! I always cook the sauce on the stovetop, just because I prefer to do it that way. Probably eliminates the smelly microwave situation too.

Reviewed on Apr. 17, 2012 by amelia.wellman123

this was just awful. the sauce was disgusting. the peanut butter and salsa didn't combine at all, not to mention cooking salsa in the microwaves makes your house smell like burnt rotten tomatoes for days to come. do not make this recipe - a waste of time, money, and food!

Reviewed on Apr. 11, 2012 by afoth73

This was my first time making any Thai food. My husband LOVES it in restaurants so I had a lot to live up to! He raved the whole time he was eating about how much he loved it! I made extra pasta and tripled the sauce recipe and accidentally used too much salsa but would do it like that again. I'm not a huge fan of cilantro either but that gave it a lot more flavor and I enjoyed it in this dish very much!! This recipe is way easy too so it will be made in this home many more times!!

Reviewed on Apr. 04, 2012 by germanycook

AMAZING!!! I love peanutty chicken and this certainly delivered the right flavour. I didn't have salsa, so I used a mixture of mango chutney, diced tomatoes, and added cilantro, basil, pepper and a bit of salt. I doubled the sauce for 2 people and it was a perfect amount. YUM!

Reviewed on Feb. 23, 2012 by carnationrose

This was AMAZING! I did double the sauce and it made enough for two with a little left over. YUM! I love Thai food. Nice to have a recipe I can make it home when I crave it and can't get to my favorite Rest. Will make again very soon!

Reviewed on Jan. 23, 2012 by debstamp

I doubled the recipe, but found the peanut butter taste was a little too strong. Wasn't overly excited about this recipe and would probably make something else instead.

Reviewed on Jan. 22, 2012 by debs951

My family really enjoyed this one! I might try it without the honey next time though, just to reduce the sweetness. Thanks!

Reviewed on Jan. 21, 2012 by MsDeb01

My husband said he didn't like Thai foods. I tried this recipe only doubled it and it was a smash hit. I used Simply Jif for the peanut butter for a bit more of the healthy side.

Reviewed on Jan. 17, 2012 by SRAdair

Great recipe. I used leftover rotisserie chicken which made this even quicker to prepare. I like my Thai a little spicy, so next time I will add a 1/2 tsp of ground chili paste. Also, this recipe is only for 2 servings. I doubled the recipe which served 2 and had a serving of leftovers for the next day! Yummy!

Reviewed on Jan. 14, 2012 by decar48

Not enough for 2 people. I was still hungry when I was finished. Won't bother with this recipe again. Guess I'm just not a satay kind of pallet!

Reviewed on Jan. 14, 2012 by kanazawa

Sauce a little thick. Will add more liquid next time. I used Mango salsa I had on hand. I will use Rice stick noodles next time.

Husband liked.

Reviewed on Jan. 13, 2012 by Karenbakes

This a very tasty recipe. I will definitely make it again. My whole family loved it. I had to triple the recipe for the sauce though to make enough for four. I also made almost the whole 16oz. box of linguine.

Reviewed on Jan. 13, 2012 by bdstickles

This was so tasty, a great variation on peanut sauce, and so easy too. The salsa added a bit of spice andtomato flavor, the peanut butter was perfect making it creamy. This is a new favorite, will be making often!

Reviewed on Jan. 13, 2012 by jdhennessey

qwm,

I have cooked chicken ina crockpot several times. I have done frozen and raw/unthawed chicken breasts. I would probably only fill the crock 1/2 full (no more than 3/4 full) and cook on high until the chicken shreds easily with a fork. Time depends on how much chicken or if it is frozen,etc. I would give it at least 5 hours for a 1/2 crock full. When I use frozen chicken, I don't add water. When I use unthawed, I might put 1/2-3/4 c. water in. If you are worried about the "safety", then start with frozen, but obviously will take longer (8 hours +/-).

Reviewed on Jan. 13, 2012 by sstetzel

qwm

I'd like to know SPECIFICALLY how cooking chicken by itself in a crockpot is done safely as it sounds like a great idea. How much can be done at one time? How long should it be cooked (high or low temp) in the crockpot? Should it be put in the crockpot raw? What liquid should be added (water?) and how much? Thanks in advance!

Chicken can be cooked safely in a slow cooker, I do it all the time.  I usually cook it from a raw state, I've started it both thawed and frozen.  If I'm starting from frozen I don't usually add extra liquid.  I've done everything from boneless, skinless to whole birds.  The skin on any poultry is not terribly attractive from a slow cooker but the mean is usually moist and tender.

Refer to your specific manufacturer for specifics or follow a recipe like this one.  Keep in mind that newer slow cookers tend to run really hot so your meal might cook faster than the recommended time.  I always try a new recipe when I'm around to pay attention.

Good luck!

Reviewed on Jan. 13, 2012 by popnmim

Will write a review after I make it. But I would like to know about the answer to the question qwm asked in her review of Jan. 13. 2012.Thankyou!

Reviewed on Jan. 13, 2012 by btaylor123

I included some ideas from other reviews--added vegetables, used medium-hot salsa and seasoned chicken--and ended up with a terrific meal. Will be making again soon!

Reviewed on Jan. 13, 2012 by qwm

I'd like to know SPECIFICALLY how cooking chicken by itself in a crockpot is done safely as it sounds like a great idea. How much can be done at one time? How long should it be cooked (high or low temp) in the crockpot? Should it be put in the crockpot raw? What liquid should be added (water?) and how much? Thanks in advance!

Reviewed on Oct. 22, 2011 by mangolamont

Soooo delicious! Everyone I've made it for LOVES it! The peanut butter makes the sauce creamy/heavy in a nice comfort-food type of way! MAKE THIS RECIPE!!

Reviewed on Jan. 22, 2011 by KY_Cook

This was both simple and delicious and my younger sister, who is very picky and hard to please, loved it and told me to be sure to make it again. Delicious!!! :)

Reviewed on Jan. 11, 2011 by marycharbonneau

Great with cabbage, snow peas, onions and red bell peppers too!

Reviewed on Dec. 11, 2010 by bakergirl00

Love, love this recipe. I have made it at least 5 or 6 times! Hubby who is a picky eater, asks me to make it at least once a week. Use medium salsa for added kick. Definite keeper!!

Reviewed on Dec. 11, 2010 by AustinCFoster

Forgot to say I added 1/2 bag of broccoli slaw too for added crunch and nutrition.

Reviewed on Dec. 10, 2010 by AustinCFoster

Really good! I had a huge leftover grilled chicken breast I shredded for this, and used some smokey citrus salsa mixed with mild Pace salsa for the sauce base. The smokey flavors really enhanced the sauce. Made double sauce for the two of us and it was just right. Hubby rarely says much but commented twice while eating that it was "pretty good" - high praise from him :-)

Reviewed on Dec. 08, 2010 by maggieaw

Wonderful flavors and easy to make with ingredients I have on hand. My husband really loved it and its great because I dont have to go out if I get the hankering for Pad Thai! Great recipe! Thanks

Reviewed on Feb. 12, 2010 by Sascha18

This recipe was definitely different then anything I've ever had. The flavor was great though! I doubled the recipe like everyone suggested. Thanks may1098 for your comments, I seasoned my chicken the way you suggested with cayenne pepper, garlic powder, salt, and pepper. I also made it a little hard on myself and instead of microwaving the sauce I added it to the chicken while it was cooking. My boyfriend suggests next time I add more salsa to make the meal less creamy and add more spice for a better kick.

Reviewed on Jan. 10, 2010 by touloumis

This was yummy, but was not enough for two people as a main course. I would double the recipe, unless you are making this as a side dish.

Reviewed on Jan. 07, 2010 by may1098

Just to clarify my earlier review, I tripled the sauce ingredients and pasta, doubled the chicken, and added veggies. The ratio was awesome!

Reviewed on Jan. 07, 2010 by may1098

This recipe is AWESOME! I tripled all sauce ingredients and the salsa, doubled the chicken amount, and added veggies for fiber. I seasoned my chicken w/ garlic powder, cayenne, salt and pepper, then sauted it in a skillet. For the sauce, I used ALDI peanut butter (full-fat) and Aldi Santa Fe Southwestern salsa, as well as fresh-squeezed OJ and regular soy sauce (and the remaining ingredients listed). In addition, I julienned 1/3 of a cabbage and two large carrots. I cooked the vegetables down in a skillet w/ app. 2t of Canola oil and app. 1/4 c H20 for about 10-15 minutes. I then added the sauce and chicken to the veggies and cooked until heated through. Finally, I added the cooked fettucini noodles to the sauce mixture. We served this topped with unsalted dry roasted peanuts and minced cilantro. It was just as good the next day. We can't wait to make this again!

Reviewed on Nov. 19, 2009 by Juliadp

Wow -- this was so easy and delicious. My husband loved it too and we'll definitely add this to our quick-meal repertoire!