Since making my One Pot Penne a while back, I have really learned to love the idea of cooking pasta right in the pot. It saves time, water, dirty dishes, and I think it actually tastes better. I mean if your pasta is going to be absorbing water, flavored water is better. So this is one of those super easy dishes that is also really good. This takes a bit more preparation than the other, but is still quite fast. It has an Asian flare without being a particular dish. It is kind of Pad Thai-ish, but doesn’t have some of the typical Pad Thai ingredients and has some others that are not in Pad Thai.
Asian Chicken Pasta
Yield 4
Ingredients
- 1 pound boneless, skinless chicken breasts, cut in strips
- 3 carrots, peeled and thinly sliced
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- juice of one lime, plus more for serving
- 2 tablespoons coconut nectar or brown sugar
- 1/4 cup cilantro, chopped, plus more for garnish
- 3 green onion, sliced (One will be cooked in the dish and the other two saved for garnish.)
- 8 ounces linguine (I used whole wheat.)
- 4 cups water, divided
- 1 tablespoon cornstarch
- 1/4 cup dry roasted peanuts
- 1 cup bean sprouts
Instructions
- In a large skillet, saute chicken and carrots in coconut oil over medium heat until chicken is cooked through.
- Stir in ginger, garlic, fish sauce, soy sauce, lime juice, coconut nectar (or brown sugar), 1/4 cup cilantro, and one green onion.
- Cook stirring constantly until fragrant (about 2 minutes).
- Add 3 cups water and linguine. Depending on the size of your skillet, you may have to break the linguine in half.
- Cook until most of the water has cooked away.
- Make a slurry of with the remaining cup of water and cornstarch.
- Stir into pasta, and cook stirring frequently until thickened.
- Serve with additional cilantro, green onions, bean sprouts, peanuts, and lime juice/wedges.
(Visited 2,758 times, 1 visits today)
Mmmm that looks delish! I love Asian-inspired pastas, especially ones with peanut sauce…gosh I could drink that straight out of the pot 😛 But this variation sounds cool too! Bet it would be great with cellophane noodles.
I love peanut sauce too, but this is different. Not really a comparison. I do think it would be delicious with cellophane noodles though. We don’t generally eat them because pasta that is not whole grain seems to be the worst thing to send my husband’s blood sugar through the roof.
This asian inspired pasta looks and sounds delicious! Definitely need to try out the recipe.. and will be adding lots of peanut sauce ontop!
Thank you!
Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your ig name and website address on the post! Hope this is okay, thanks 🙂 x
Hi Olivia. Thanks for asking! You may post a photo with a link back, but please do not post the recipe.
Whole-wheat spaghetti is great in Asian dishes! I’m not a fan of it with Italian food, but it does work well with Asian flavors. This looks wonderful.
Thank you! I have to admit that I do like white pasta with Italian dishes, but it is just not an option except on special occasions for us anymore due to my husband’s blood sugar issues.
Could you make this with brown rice pasta, or quinoa pasta? We like both of those better than whole wheat in our family (and trying to stay healthier). But I am wondering if it would make a difference in the cooking time, amount of water etc.