Ginger Peanut Chicken Pasta

-
-
-
-
-
MORE
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
31
People talking
ingredients
- 1 lb penne pasta
- 3 boneless chicken breasts (skinned and chopped)
- 1 tablespoon cornstarch
- 2⁄3 cup 1% low-fat milk
- 1⁄4 cup creamy peanut butter
- 2 limes, juice of
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons honey
- 2 garlic cloves, chopped
- 1 teaspoon fresh ginger, grated
- 3 tablespoons fresh cilantro, chopped
- 4 teaspoons crushed red pepper flakes (optional)
- 1⁄4 cup chopped chives (optional)
directions
- Cook chicken in skillet, approximately 2-3 minutes per side.
- Take chicken out of skillet and set aside.
- In small bowl, dissolve corn starch in 2 T. milk.
- Stir in remaining milk and add to skillet.
- Cook for 1 minute, or until thick and bubbly.
- Reduce heat to low.
- In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
- Stir into milk mixture until smooth.
- Add chicken, chives, and cilantro.
- Toss with pasta and enjoy!
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Hungry Chefs
Contributor
@Hungry Chefs
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Delicious! But the recipe was VERY badly written. Food.com, don't you READ these recipes before re-publishing them? For starters, step 1 is to COOK the pasta and drain it. Next, "chopped" in the USA means "ground." I assumed it means "cut into bite-sized pieces. Then brown them. In what? butter? oil? which oil? How much? And "2-3 minutes per side." WHAT side? After cooking the chicken and pasta, make up the flavoring paste. When that is fully blended (preferably with a whisk,) THEN prepare the milk sauce. When it is ready, blend in the seasoning paste. THEN combine the chicken, chives and herb (I replaced cilanto with parsley - genetic reasons.) and sauce with the pasta. GEE!!!! I can cook, but a novice would be TOTALLY misled by these instructions.
see 24 more