Di's Thai Chicken Pasta

Elevate your weeknight dinner game with Di's Thai Chicken Pasta, a tantalizing fusion of bold Thai flavors and comforting pasta. This dish pairs tender, golden pan-seared chicken with al dente linguine, all bathed in a creamy, aromatic sauce made from coconut milk, red curry paste, and a medley of soy sauce, fish sauce, and lime juice. Vibrant red bell peppers, fresh baby spinach, and a garnish of cilantro and crushed peanuts add layers of texture and color to each bite. Quick to prepare in just under an hour, this easy one-skillet recipe is perfect for a flavorful family meal or an impressive dinner for guests. Savor the harmony of spicy, tangy, and savory notes in every forkful of this irresistible Thai-inspired pasta!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 12 ounces linguine pasta
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 3 cloves garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 medium red bell pepper, thinly sliced
• 2 cups baby spinach leaves
• 2 stalks green onions, chopped
• 1 cup fresh cilantro, chopped
• 1 quarter cup crushed peanuts (optional)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked and golden brown. Remove from skillet, let rest, then slice into thin strips.

Step 3

Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions, then drain and set aside.

Step 4

In a small bowl, whisk together the coconut milk, red curry paste, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, and grated ginger. Set the sauce mixture aside.

Step 5

In the same skillet used for the chicken, add the remaining 1 tablespoon of vegetable oil. Sauté the red bell pepper for 3-4 minutes, until slightly softened.

Step 6

Reduce the heat to medium-low and pour the sauce mixture into the skillet. Stir and simmer for 3-5 minutes, allowing the flavors to meld together.

Step 7

Add the cooked linguine, sliced chicken, and baby spinach to the skillet. Toss everything gently to coat in the sauce. Cook for an additional 2-3 minutes, allowing the spinach to wilt and the pasta to heat through.

Step 8

Remove the skillet from heat and stir in the chopped green onions and cilantro.

Step 9

Serve the pasta in bowls, topped with crushed peanuts (if using) for an extra crunch. Garnish with a lime wedge, if desired.

Nutrition Facts

Serving size	(1401.5g)

Amount per serving	% Daily Value*
Calories	2000.6

Total Fat 117.6g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 295.8mg	0%
Sodium 5789.5mg	0%
Total Carbohydrate 100.4g	0%
Dietary Fiber 24.7g	0%
Total Sugars 43.5g
Protein 158.8g	0%

Vitamin D 3.5IU	0%
Calcium 383.4mg	0%
Iron 17.4mg	0%
Potassium 3680.3mg	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: 50.5%

Protein: 30.3%

Carbs: 19.2%