Spicy Asian Chicken Pasta |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I LOVE this sauce! It's a bit spicy, so, if you don't want the heat, cut back on the Jalapeno and hot sauce. But I LOVE it spicy! You could substitute shrimp or pork cubes very easily in this ample main dish. Or, leave the meat out completely and add some chopped peanuts. YUMMY! Ingredients:
3 tablespoons vegetable oil |
6 cloves garlic, minced |
3 jalapeno peppers, seeded and minced |
1 1/2 cups cannned unsweetened coconut milk |
1/3 cup creamy peanut butter |
1/3 cup soy sauce |
2 tablespoons fresh lime juice |
2 tablespoons oriental sesame oil |
2 tablespoons fresh ginger, peeled,minced |
1 tablespoon honey |
1 1/2 teaspoons hot pepper sauce |
3/4 cup diced red bell pepper |
1/2 cup sliced mushrooms |
1/2 cup chopped green onion |
1 lb boneless skinless chicken breast, cut into 1/4 inch wide strips |
1 lb linguine |
Directions:
1. Heat 2 T oil in a large saucepan over medium heat.
2. Add garlic and jalapeno.
3. saute 3 minutes until tender but not brown.
4. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
5. Whisk until smooth and bring to a simmer.
6. Remove from heat.
7. Season with salt and pepper.
8. This sauce can be made well in advance, covered and refrigerated.
9. Heat remaining 1 T oil in a large skillet over medium high heat.
10. Add bell pepper, mushrooms, and green onions.
11. Saute 3 minutes.
12. Add chicken and saute until cooked through,about 3 more minutes.
13. Add sauce.
14. Simmer until heated.
15. Cook linguine in a large pot of boiling, salted water until al dente.
16. Drain.
17. Pour heated sauce over pasta and toss to coat well.
18. Divide among plates and serve.
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