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Thai Peanut Chicken Pasta

Posted by in Recipes on Apr 27, 2021 . .

Olive Cart Thai Peanut Sauce
Olive Cart Garlic Chili Oil
Olive Cart Roasted Garlic and Parsley Linguine
Olive Cart Toasted Garlic Avocado Oil
1 small carrot julienned
Approx the same amount of napa cabbage also julienned
Black Pepper

Cook your chicken in whatever way you prefer. I like to slice it lengthwise, coat it in the avocado oil add a little black pepper then cook it right under the broiler for about 6 minutes ( give or take ) on each side. This is going to depend on your oven in the end the meat needs to reach 165 degrees.

Julienne your carrots and sautee them in the garlic avocado oil until they just start to get soft. Then add cabbage and continue to sautee for another minute or two. Set aside.

Fill a large pot with about six cups of water and add a little salt then raise to a boil, add pasta and cook for 6 or 7 minutes or until al dente. Drain.

Mix about a half cup per serving of the peanut sauce add around 2tbsp of the garlic chili oil mix thoroughly and use to top your creation. Enjoy!