Lemon Coconut Thai-Inspired Pasta

Lemon Coconut Thai-Inspired Pasta

4
jennifermcham 0

"This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly."

Ingredients

45 m servings 400 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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, about 12 minutes. Drain and return spaghetti to pot.
  2. Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
  3. Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. Add coconut sauce; stir to combine. Serve pasta over a bed of arugula. Sprinkle with lemon zest.
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Reviews

4
  1. 6 Ratings

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This was OK, but bland. Needed more coconut milk, more lemon and maybe more pepper flakes. My husband didn't like the unwilted arugala, better if you toss it in with the hot pasta and let it w...

This tastes like summer.

This was just okay. I Wasn't a huge fan of the flavor of this sauce. A little too acidic and not the nice creaminess I was hoping for with the coconut milk, I would say the lemon is the domina...

Great for leftover chicken- needed more salt.