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Thai Chicken Pasta Recipe

Thai Chicken Pasta Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 3 ounces uncooked whole wheat linguine
  • 1/2 cup salsa
  • 2 tablespoons reduced-fat creamy peanut butter
  • 1 tablespoon orange juice
  • 1-1/2 teaspoons honey
  • 1 teaspoon reduced-sodium soy sauce
  • 1 cup cubed cooked chicken breast
  • 1 tablespoon chopped unsalted peanuts
  • 1 tablespoon minced fresh cilantro

Directions

  • 1. Cook linguine according to package directions.
  • 2. Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through.
  • 3. Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro. Yield: 2 servings.
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.

Reviews for Thai Chicken Pasta

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MY REVIEW
Reviewed Nov. 18, 2014

"It was nice how quick this was, but we thought it was disappointing compared to other homemade Thai dishes. The texture was also odd."

MY REVIEW
Reviewed Apr. 2, 2014

"I enjoyed this dish. It comes together quickly and actually looks very pretty with the suggested garnish. The spiciness level of the salsa definitely is important in the overall taste of this dish. I added some sauteed onion and garlic to the mixture."

MY REVIEW
Reviewed Feb. 17, 2014

"This was excellent. Just spicy enough. Not overwhelming with the peanut butter flavor. I doubled the recipe so I could have lunch the next day. Not a good plan. The noodles soaked up all the sauce & it was super dry. Didn't reheat well."

MY REVIEW
Reviewed Dec. 21, 2013

"I doubled everything except the honey, peanut butter, and chicken. It was really good. I used leftover turkey breast in place of the chicken. I will be making again. I also used crunchy peanut butter and left off the cilantro."

MY REVIEW
Reviewed Jun. 15, 2013

"I just tried this. Like other reviewers I doubled everything except the peanut butter and honey. I loved it and will definitely make again. My husband would like it more spicey so I will use a hotter salsa next time."

MY REVIEW
Reviewed Dec. 12, 2012

"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!"

MY REVIEW
Reviewed May. 24, 2012

"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."

MY REVIEW
Reviewed Apr. 17, 2012

"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!"

MY REVIEW
Reviewed Apr. 11, 2012

"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!!"

MY REVIEW
Reviewed Apr. 4, 2012

"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!"

MY REVIEW
Reviewed Feb. 23, 2012

"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!"

MY REVIEW
Reviewed Jan. 23, 2012

"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."

MY REVIEW
Reviewed Jan. 22, 2012

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

MY REVIEW
Reviewed Jan. 21, 2012

"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."

MY REVIEW
Reviewed Jan. 17, 2012

"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!"

MY REVIEW
Reviewed Jan. 14, 2012

"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!"

MY REVIEW
Reviewed Jan. 14, 2012

"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."

MY REVIEW
Reviewed Jan. 13, 2012

"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."

MY REVIEW
Reviewed Jan. 13, 2012

"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!"

MY REVIEW
Reviewed Jan. 13, 2012

"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 +/-)."

MY REVIEW
Reviewed Jan. 13, 2012

"[quote user="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!
[/quote]
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!"

MY REVIEW
Reviewed Jan. 13, 2012

"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!"

MY REVIEW
qwm
Reviewed Jan. 13, 2012

"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!"

MY REVIEW
Reviewed Oct. 22, 2011

"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!!"

MY REVIEW
Reviewed Jan. 22, 2011

"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!!! :)"

MY REVIEW
Reviewed Jan. 11, 2011

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

MY REVIEW
Reviewed Dec. 11, 2010

"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!!"

MY REVIEW
Reviewed Dec. 11, 2010

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

MY REVIEW
Reviewed Dec. 10, 2010

"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 :-)"

MY REVIEW
Reviewed Dec. 8, 2010

"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"

MY REVIEW
Reviewed Feb. 12, 2010

"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."

MY REVIEW
Reviewed Jan. 10, 2010

"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."

MY REVIEW
Reviewed Jan. 7, 2010

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

MY REVIEW
Reviewed Jan. 7, 2010

"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!"

MY REVIEW
Reviewed Nov. 19, 2009

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

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.