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Pasta with coconut and chicken sauce
(0 votes)
Difficulty:
advanced
Preparation:
45 min.
Preparation
Calories:
667
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 667 kcal | (32 %) | ||
| Protein | 27.8 g | (28 %) | ||
| Fat | 21.7 g | (19 %) | ||
| Carbohydrates | 89 g | (59 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 150 grams Chicken breasts
- 1 bunch scallions
- 1 Red Pepperoncini
- 4 Tbsps 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
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.
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