Thai Chicken Pasta

Perfect Pairing: Joshua Radin

I have been making variations of this Thai Chicken Pasta for years.  It is one of my all-time favorite recipes.  It was the first meal I made in my tiny studio apartment when I moved to Chicago seven years ago.  I don’t know how it is possible that I have been here for seven years.  Yikes!

This recipe is really versatile and can be adjusted to suit your tastes.  If you like spicy go with hot salsa, or increase the amount of peanut butter if you want more of a peanut sauce.  The sauce is also fantastic on pizza.  I still use the chicken, red peppers, and green onions but I top off everything with mozzarella.

This is a great go-to recipe when you have company coming over because it does not need any babysitting.  Just throw everything together and enjoy your company and a glass of wine.

The Perfect Pairing for this great recipe is some really great music.  Joshua Radin is perfect for a low-key party or dinner.  He has a silky voice and his songs are catchy.  I first heard him when the photographer from my brother’s wedding used his song, I’d Rather Be With You, on their wedding slideshow.  I loved the song the first time I heard it.  Some other favorites are You Got Growin’ Up to Do, Brand New Day, and They Bring Me to You. 

Thai Chicken Pasta

Lindsay at Perfecting the Pairing

Printable Recipe

Ingredients:

·         16 oz jarred chunky salsa (medium or hot)

·         ¼ cup reduced sodium soy sauce

·         Juice of one orange

·         2 Tb honey

·         3 cloves of garlic, chopped

·         ½ cup chunky peanut butter (more to taste)

·         1 lb skinless, boneless chicken breasts, cut into bite-sized pieces

·         1 Tb olive oil

·         1 red pepper, thinly sliced

·         ¾ lb fettuccine

·         Toppings: Green onions, cilantro, crushed peanuts

Directions:

In a small saucepan combine the first 6 ingredients (through peanut butter).   Stir until completely combined.  Simmer over low heat, stirring occasionally, until it thickens a bit.

In a large skillet heat the olive oil over medium heat.  Add the cubed chicken and sauté until cooked through.  Add about ½ cup of the salsa mixture, stir until the chicken is coated.

Meanwhile, cook the pasta according to directions and drain.

Add the pasta to the chicken in the skillet.  Add the remaining sauce to the skillet and toss until combined.  Add red pepper slices.  Serve with green onions, cilantro, or chopped peanuts.

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