Pasta with Coconut and Chicken Sauce

0
Average: 0 (0 votes)
(0 votes)
Pasta with Coconut and Chicken Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
667
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories667 kcal(32 %)
Protein27.8 g(28 %)
Fat21.7 g(19 %)
Carbohydrates89 g(59 %)

Ingredients

for
4
Ingredients
150 grams Chicken breasts
1 bunch scallions
1 Red Pepperoncini
4 tablespoons vegetable oil
150 milliliters Chicken broth
150 milliliters unsweetened Coconut milk
1-2 tablespoons Lime juice
Salt cayenne pepper
1 generous pinch hot Curry powder
100 grams shiitake mushrooms
80 grams soybean sprout
500 grams Tagliatelle
How healthy are the main ingredients?
Chicken breastCoconut milkcayenne peppershiitake mushroom

Preparation steps

1.

Chop chicken coarsely and puree in an electric shredder.

2.

Rinse and finely chop scallions. Halve pepperoncini and remove seeds and ribs, dice finely. Heat 2 tablespoons of oil in a pan and saute scallions, pepper and chicken for a few minutes. Add broth and coconut milk and season with lime juice, salt, cayenne pepper and curry powder, simmer for 5-6 minutes on low heat. 

3.

Clean shiitake and cut out stems, slice mushrooms. Heat remaining oil in a pan and saute shiitake for a few minutes. Add sprouts and saute for 1-2 minutes.  

4.

Cook pasta in boiling salted water according to package instructions until al dente. Toss pasta with the sauce and arrange together with shiitake and sprouts on plates. Serve immediately.