Recipe: Thai-Inspired Coconut Chicken with Pasta (Or Zoodles!)

This Thai-inspired coconut chicken dish just be on your menu this week — trust us.

Thai Coconut Chicken and Pasta | Photo by Becca Boyd

Thai Coconut Chicken and Pasta | Photo by Becca Boyd

Have you ever perused a recipe and wondered how the specific combination of ingredients listed could possibly taste good? When that happens to me, I usually feel compelled to make it as soon as possible. Perhaps, unlike me, you shy away from unknown flavors? If that’s the case, you’ll have to trust me on this one. I could eat this sauce straight with a spoon.

This recipe is wonderful applied to zoodles or a gluten-free pasta, but the traditional whole-wheat variety works well, too. While you can customize the noodles or even the vegetables, don’t get too carried away. What I’m trying to say is: Don’t touch the sauce. It’s a perfectly balanced blend of salty, sweet, and spicy with big flavor hits from the garlic and ginger.

Recipe: Thai-Inspired Coconut Chicken With Pasta
Serves 2 to 4.

4 oz. (about 1/4 of a box) spaghetti or linguini (GF or WW will work fine)
4 c. broccoli florets
1 c. thinly sliced bell pepper
2 chicken breasts, cut to 1 in. squares
3/4 c. light coconut milk
1 tbsp. tomato paste
3 tbsp. peanut butter
1 tbsp. grated fresh ginger
4 cloves garlic, minced or pressed through a garlic press
1/4 tsp. crushed red pepper
1/2 tsp. kosher salt, divided
1 bunch scallions, light green and green parts only, thinly sliced.

1. Cook pasta in salted (about 1 tsp.) boiling water until al dente. Reserve 1 c. pasta water and drain.
2. In a large glass bowl, place broccoli and peppers. Add 1/4 c. water to the bowl. Microwave for 3 minutes, stir, and microwave for another 3 minutes until crisp but tender. Drain of excess water and set aside.
3. In a mixing bowl, whisk coconut milk, tomato paste, peanut butter, ginger, garlic, pepper and 1/4 tsp. salt until combined.
4. In drained pot over medium-high heat, spray nonstick spray. Add chicken along with remaining 1/4 tsp. salt. Cook, stirring occasionally, until no longer pink.
5. Add coconut mixture, vegetables, and pasta to pot with chicken and stir to combine. Let cook until heated through. If mixture seems dry, add reserved pasta water, 1 tbsp. at a time. Serve, topped with scallions.

Per serving (accounting for four servings): 394 calories, 21.2 grams fat, 11.8 grams saturated fat, 434 milligrams sodium, 801 milligrams potassium, 31.7 grams carbs, 5 grams dietary fiber, 6.3 grams sugar, 23.2 grams protein.

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