Capelli D Angelo with Thai Chicken

Elevate your weeknight dinner routine with Capelli D’Angelo with Thai Chicken, a vibrant fusion dish combining the delicate texture of angel hair pasta with the bold, aromatic flavors of Thai cuisine. Tender chicken strips are seasoned to perfection and simmered in a creamy coconut milk sauce infused with red curry paste, ginger, and garlic. Crisp red bell peppers and julienned carrots add a fresh crunch, while a medley of fish sauce, soy sauce, lime juice, and brown sugar creates a harmonious balance of tangy, salty, and slightly sweet flavors. Tossed together with al dente pasta, this dish is finished with fragrant cilantro, sliced green onions, and optional crushed peanuts for a delightful garnish. Ready in just 40 minutes, this one-pot wonder delivers restaurant-quality results, perfect for impressing guests or spicing up your family dinner.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 300 grams Capelli D'Angelo (Angel Hair Pasta)
• 2 pieces Boneless, skinless chicken breasts
• 400 ml Coconut milk
• 2 tablespoons Red curry paste
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Lime juice
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Vegetable oil
• 1 piece Red bell pepper, thinly sliced
• 1 piece Carrot, julienned
• 2 tablespoons Fresh cilantro, chopped for garnish
• 2 stalks Green onions, thinly sliced for garnish
• 2 tablespoons Crushed peanuts (optional, for garnish)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the Capelli D’Angelo according to package instructions until al dente. Drain and set aside, tossing lightly with a touch of oil to prevent sticking.

Step 2

While the pasta cooks, cut the chicken breasts into bite-sized strips and season lightly with salt and pepper.

Step 3

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook for 5-7 minutes or until fully cooked through and golden brown. Remove the chicken from the pan and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.

Step 5

Stir in the red curry paste and cook for another minute to release its flavors.

Step 6

Add the coconut milk, fish sauce, soy sauce, brown sugar, and lime juice to the skillet. Stir well to combine and bring the mixture to a gentle simmer.

Step 7

Add the sliced red bell pepper and julienned carrot to the skillet. Simmer for 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 8

Return the cooked chicken to the skillet, stirring to coat it in the sauce. Allow to simmer for another minute.

Step 9

Add the cooked Capelli D’Angelo to the skillet and toss everything together until the pasta is well coated with the sauce.

Step 10

Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice to balance the flavors.

Step 11

Serve the pasta hot, garnished with chopped cilantro, sliced green onions, and, if desired, crushed peanuts for added crunch.

Nutrition Facts

Serving size	(1458.3g)

Amount per serving	% Daily Value*
Calories	2261.9

Total Fat 53.0g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 295.8mg	0%
Sodium 5175.5mg	0%
Total Carbohydrate 298.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 55.1g
Protein 155.0g	0%

Vitamin D 3.5IU	0%
Calcium 245.0mg	0%
Iron 16.5mg	0%
Potassium 2559.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 27.1%

Carbs: 52.1%