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Creamy Chicken Thai Spaghetti

30 min. | 823 kcal | easy |
Family, Express
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1. Setup Roughly chop the nuts (reduce to a fine powder for little ones). Thinly slice the green onion. Cut the peppers in 2 then in 4. Chop the garlic. Cut the chicken into thin strips.
2. Cook the pasta Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/4 cup of the cooking water and drain.
3. Cook the chicken Heat a skillet over medium-high heat. Dry roast the cashews for about 3 minutes until colored. Remove from the pan. Add a drizzle of oil. Cook the chicken strips for 5-6 minutes. Add salt and pepper.
4. Add the pasta Add the peppers and cook 2-3 minutes. Add the pasta and mix for 2-3 minutes.
5. Add the sauce In a bowl, mix the cream with the garlic, soy sauce, the curry paste and 0.5 2P | 1 3P tomato sauce, 1 tsp. sugar and the cooking water. Add to the pasta and mix. Adjust salt and pepper to taste. Cook 3-4 minutes.
6. Plate your dish Serve the pasta and garnish with the nuts and green onion. Bon appétit!
2 unit Chicken Breast
180 g Spaghetti
4 unit Mini colorful peppers
2 unit Green Onion(s)
30 g Cashews
2 unit Soy Sauce
2 unit Garlic Clove(s)
15 ml Red Curry Paste
0.5 unit Tomato Sauce
80 ml Cream 15%
What you need pot, strainer, pan, bowl, tongs
823 kcal
% daily value
% daily value
carbohydrate 81g
fat 22g
cholesterol 219mg
fiber 0g
protein 80g
saturated 7g
sodium 914mg
sugar 1g
trans 0g