Thai Chicken Pasta

This recipe serves 8-10.

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Here’s what you’ll need:

A couple T olive oil
1/2 onion, minced
4 cloves garlic, minced
3 T Curry powder
1 t cumin
1 t turmeric
8 chicken tenders
6 carrots, grated
2 C chicken stock
1/2 C soy sauce
1/4 C peanut butter
1 C sour cream or coconut oil
10 oz chow mein or rice noodles
cilantro

In a skillet, pour in the olive oil, then add the minced onion and garlic.

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Add the curry, cumin, and turmeric.

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Stir that all together,

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And add the chicken.

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Over medium high heat, cook the chicken in the curry mixture, covered, for 10-15 minutes. Pull the chicken out, and leave the curry mixture in the pan.

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Add the grated carrots to the pan. I’m so sorry, but these carrots look like cheese! Gross.

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Add the chicken broth and soy sauce,

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And the peanut butter

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Cut the chicken and add it back to the sauce along with some cilantro (to taste). Combine the noodles and sauce, then serve.

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Depending on how wet or dry you want your pasta, you can add more water if you want.

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