Chicken Pasta with Thai Flavours
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:15min ›
Ready in:45min
- 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.
- 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.
- Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the frypan and fry until cooked through.
- 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.
- Serve with watercress leaves on top for garnish.
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Reviews and Ratings
Global Ratings:
(15)
Reviews in English (10)
I loved this quick/easy/delicious recipe & fwd'd it to all my friends; you can tone down the hotness or use red pepper powder instead & to make it more elegant, for a thai dinner party, use rice noodles not pasta, serve with a bowl of crushed peanuts for topping, and garnish the plates with lime wedges & a flower blossom. - 10 Mar 2003 (Review from Allrecipes USA and Canada)
This was tasty. I couldn't find whole dried red peppers so I used crushed instead. This is a very simple meal - not fancy enough to serve to guests, but just fine for a busy weeknight. - 17 Sep 2002 (Review from Allrecipes USA and Canada)
I found this recipe bland. It needed more sauce and more spice! I will not make it again - 19 Jul 2004 (Review from Allrecipes USA and Canada)