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“I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then shred it and package it in amounts suitable for recipes like this. When I want it, it just needs to be pulled out of the freezer and defrosted!” Jeni Pittard — Canon, Georgia
This recipe is:
Contest Winning
Healthy
Quick
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 1 serving equals 409 calories, 10 g fat (2 g saturated fat), 54 mg cholesterol, 474 mg sodium, 46 g carbohydrate, 6 g fiber, 33 g protein.
Originally published as Thai Chicken Pasta in Healthy Cooking December/January 2010, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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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!
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!
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