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
- 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
- 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.