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Thai Chicken Pasta

 Thai Chicken Pasta
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
2 ServingsPrep/Total Time: 25 min.

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

  • Cook linguine according to package directions.
  • 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.
  • Drain linguine. Serve with chicken mixture. Garnish with peanuts and
  • cilantro. Yield: 2 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Thai Chicken Pasta (continued)

Wine (continued)
Grigio
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