Thai Chicken Pasta
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces angel hair pasta
- 1 cup sliced carrot
- 1 cup fresh pea pods, trimmed and cut in half
- 12 ounces boneless skinless chicken strips
- 1 tablespoon olive oil
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 2 teaspoons Thai seasoning
- 1⁄2 cup chopped peanuts
directions
- Cook carrots with pasta, according to package directions on pasta. Add pea pods 1 minute before pasta and carrots are done.
- Drain well and return to a saucepan to keep warm.
- In a large skillet, cook chicken in oil until no longer pink and drain off fat. Add coconut milk, cream of chicken, and seasoning. Cook until heated thoroughly stirring frequently.
- Pour chicken mixture over pasta mixture and toss. Top with peanuts and serve!
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RECIPE SUBMITTED BY
I am a 24 year old college student at UT Martin, where I am studying political science. I have always enjoyed all things governmental. I have a miniature dachshund named Dory,and I absolutely adore her! I am very family-oriented, which is good because I come from a LARGE family! I have strong southern women in my family who have helped me establish a strong core as well, not to mention they are fabulous cooks!