Chicken Pasta with Thai Flavours

Chicken Pasta with Thai Flavours


14 people made this

Asian meets Italian. This is a spicy chicken pasta that is a little bit different but tastes great. Pasta can be exchanged for noodles if desired.

Wuchong  Keller

Serves: 4 

  • 250g dry pasta of your choice
  • 2 tablespoons olive oil
  • 1 whole dried red chilli, seeded and diced
  • 1 tablespoon crushed garlic
  • 1/2 teaspoon grated fresh ginger root
  • 4 skinless, boneless chicken breast halves - cut into thin strips
  • 1/4 teaspoon salt and pepper, to taste
  • 1 tablespoon soy sauce
  • 1/2 tablespoon lemon juice
  • 2 tablespoons white wine
  • 3 sprigs watercress leaves for garnish

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While the pasta is cooking heat the olive oil in a large frypan over medium-high heat. Fry the chilli, garlic and ginger until they are fragrant.
  3. Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the frypan and fry until cooked through.
  4. When the chicken is no longer pink add the pasta and season with soy sauce, lemon juice and white wine. Cook stirring constantly until everything is nice and hot.
  5. Serve with watercress leaves on top for garnish.

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