Thai Chicken Fettuccine Recipes

Steps:

• For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. , Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and stir until crisp-tender. , Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.

Steps:

• Mix everything except fettuccine in skillet.
• Heat until boiling.
• Remove from heat and add fettuccine, stir well.
• Cook time does not include fettuccine.

Steps:

• In saucepan or microwave, combine salsa, peanut butter, orange juice, honey, soy sauce and red pepper flakes. Heat until well blended.
• In a large skillet, cook chicken in oil over medium heat for 3-5 minutes until browned. Add julienned red pepper and cook and stir until crisp-tender.
• Cook fettuccine according to package directions and fold into chicken mixture. Stir in sauce, salt to taste and sprinkle with cilantro.
• Wonderful with spiced fruit salad.

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the fish sauce, brown sugar, tamarind, sriracha and lime juice in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the chicken and shallots and cook, stirring occasionally, until the chicken is opaque and cooked through, 4 to 5 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add the beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and chicken. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu, chicken and egg into the ingredients and stir fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Steps:

• Cook linguine according to package directions., Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through., Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.

Steps:

• Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
• Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
• Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

Steps:

• Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine., Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Steps:

• Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
• Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
• Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

Steps:

• In a 6 quart soup pot, cook the pasta according to package directions; then drain, rinse, drain again and set aside.
• In the same pot, heat the 2 tablespoons sesame oil over medium-high heat.
• Add the chicken and brown for 5-7 minutes.
• Meanwhile, in a medium sized bowl, combine the peanut butter, cream, soy sauce, garlic, vinegar, the 1/3 cup sesame oil, the sugar, ginger, and red pepper; mix well.
• Add the vegetables to the chicken and cook for 4-5 minutes, or until the vegetables are tender.
• Return the linguine to the pot, add the peanut butter mixture and toss to coat.
• Reduce the heat to low and cook for 3-5 minutes, or until the mixture is thoroughly heated; do not boil.
• Top with the scallions, and serve. Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
• Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
• Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Steps:

• Preheat oven to 350°F.
• Combine soup, sour cream, onion, parsley, wine, salt and 1/2 of the cheese in a bowl.
• Layer cooked noodles on the bottom of a greased casserole dish.
• Layer cooked chicken on top of noodles.
• Layer sauce on top of chicken.
• Top with remaining cheese.
• Bake, covered for 45 mins, and uncovered an additional 10 to brown the top.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Steps:

• Thinly slice green onions.
• Cut the carrot and zucchini into pencil-thin strips.
• Cut each chicken thigh into 6 pieces.
• In nonstick 12-inch skillet over medium-high heat, cook half the chicken thighs at a time until golden brown.
• With a slotted spoon, remove the chicken thighs to a plate as they brown.
• In the same skillet in hot salad oil, cook the gingerroot and carrots until the carrots are lightly browned.
• Stir in the zucchini and green onions and continue cooking until the vegetables are tender.
• Remove the vegetable mixture to a small bowl and keep warm.
• In a saucepan, prepare the linguine as itslabel directs, using 1 tablespoon salt in the water, then drain.
• Meanwhile, in the same skillet, stir the soy sauce, peanut butter, chili sauce, rice vinegar, coconut extract, and 1 1/4 cups water until well blended.
• Return the chicken thighs to the skillet with the peanut sauce.
• Over high heat, heat to boiling.
• Reduce the heat to low and cover and simmer until the chicken loses its pink color throughout, about 5 minutes.
• To serve, place the linguine in large bowl and top with the chicken mixture.
• Spoon the carrot mixture over the chicken and garnish with the peanuts.
• Toss to serve.

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, mix soy sauce, lime juice, brown sugar, vinegar and chili sauce until blended., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Stir-fry snow peas and pepper in remaining oil until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain linguine; add to vegetable mixture. Stir soy sauce mixture and add to pan. Bring to a boil. Add chicken; heat through. Sprinkle with peanuts.