This is a recipe my mom made for us growing up. I remember thinking that it was so spicy. Now that I’ve grown up and refined my palate (hehe) I absolutely love the spice in this dish. If you don’t like your food as spicy feel free to cut the paprika and cayenne in half to mellow it down a bit.
Spicy Thai Chicken Pasta
Print RecipeIngredients
- 1/4 C Vinegar
- 3 T soy sauce
- 3 T honey
- 4 tsp paprika
- 1 tsp chicken bouillon
- 1/2 tsp ground cayenne
- 1 T oil
- 2 cloves garlic, chopped
- 2 chicken breasts, diced
- 1 small onion, diced
- 1 red bell pepper diced
- 2 T parsley
- 1/4 C chopped peanuts
- 12 oz gluten free pasta (I use elbow)
Instructions
Cook pasta according to package instructions, set aside.
Combine first 6 ingredients in a bowl.
Heat oil in a large skillet over medium heat. Add chicken and garlic. Stir-fry until chicken is no longer pink.
Remove chicken and sauté bell pepper and onion.
Add chicken and pasta to skillet. Stir in sauce mixture and parsley. Toss until heated through.
Top each serving with chopped peanuts.
Notes
If you are sensitive to spice, consider using only 2 tsp of paprika and 1/4 tsp cayenne.
