Pioneer Woman Peanut Chicken Pasta

Pioneer Woman Peanut Chicken Pasta is made with boneless, skinless chicken thighs, green beans, dried linguine, coconut milk, creamy peanut butter, soy sauce, light brown sugar, hot chile oil, lime juice, fresh ginger, garlic, curry powder, salted roasted peanuts, and fresh cilantro. This delicious Pioneer Woman Peanut Chicken Pasta recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 2 tablespoons vegetable oil
• 8 boneless, skinless chicken thighs, cut into small pieces
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 12 ounces green beans, trimmed and halved
• 1 pound dried linguine
• 1/2 cup canned coconut milk
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 1/2 teaspoon hot chile oil
• Juice of 1 lime plus 1 lime, cut into wedges
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 cup salted roasted peanuts, roughly chopped
• 1/2 cup fresh cilantro leaves and tender stems, chopped

How To Cook Peanut Chicken Pasta :

1. Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
2. Add the Green Beans: Add the trimmed green beans to the skillet and sauté for about 2 minutes, until slightly brown but still bright green.
3. Cook the Pasta: While the chicken and beans are cooking, prepare the linguine according to the package instructions until al dente.
4. Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, light brown sugar, chile oil, lime juice, and 1/3 cup of water. (The peanut butter may not fully incorporate; that’s okay.)
5. Add Aromatics: Add the chopped ginger and minced garlic to the skillet with the chicken and beans. Cook until fragrant, about 30 seconds to 1 minute. Stir in the curry powder and toast it for about 20 seconds.
6. Combine and Cook: Pour the coconut milk mixture into the skillet, scraping the bottom to release any browned bits. Cook until the sauce boils and thickens slightly, about 4 minutes.
7. Toss with Pasta: Drain the linguine and add it to the skillet. Carefully toss to coat the pasta with the sauce.
8. Serve: Transfer the pasta to a serving platter and garnish with chopped peanuts, fresh cilantro, and lime wedges.

Recipe Tips

• Cook Chicken Well: Make sure the chicken is fully cooked and not pink inside for safety and good flavor.
• Don’t Overcook Beans: Cook the green beans just until they are bright green and tender. If you cook them too long, they will get mushy.
• Use Fresh Ginger and Garlic: Fresh ingredients taste better. Try to use fresh ginger and garlic instead of dried for the best flavor.
• Make Sauce Just Right: If the sauce is too thick, add a little more water to make it smoother. This helps it coat the pasta well.
• Add Lots of Toppings: Sprinkle a good amount of chopped peanuts and cilantro on top. This makes the dish look nice and taste even better.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Peanut Chicken Pasta cool until it’s at room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze the pasta, let it cool completely, then place it in an airtight container or freezer bag. It will stay good for up to 3 months. To thaw, just move it to the fridge overnight before reheating on the stove or in the microwave.
• Reheating: To reheat leftovers of Peanut Chicken Pasta, place it in a microwave-safe dish, cover it with a lid or microwave-safe wrap, and heat on medium power for 2-3 minutes, stirring halfway through until heated evenly.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 378 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Cholesterol: 80 mg
• Sodium: 650 mg
• Potassium: 645 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 4 g
• Sugars: 4 g
• Protein: 27 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Egg Roll Bowls
• Pioneer Woman Rib Eye Steaks with Cowboy Butter
• Pioneer Woman Drip Beef Meatballs
• Pioneer Woman Birria Tacos Recipe
• Pioneer Woman Loaf Pan Lasagna

Pioneer Woman Peanut Chicken Pasta

Author: Sabrine Hajri Cooking Method:Sautéing, Baking Cuisine:American Courses:Dinner Recipes Recipe Keys: P Peanut Chicken Pasta

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:6 servingsCalories:378 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Peanut Chicken Pasta is made with boneless, skinless chicken thighs, green beans, dried linguine, coconut milk, creamy peanut butter, soy sauce, light brown sugar, hot chile oil, lime juice, fresh ginger, garlic, curry powder, salted roasted peanuts, and fresh cilantro. This delicious Pioneer Woman Peanut Chicken Pasta recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 6 people.

Ingredients

• 2 tablespoons vegetable oil
• 8 boneless, skinless chicken thighs, cut into small pieces
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 12 ounces green beans, trimmed and halved
• 1 pound dried linguine
• 1/2 cup canned coconut milk
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 1/2 teaspoon hot chile oil
• Juice of 1 lime plus 1 lime, cut into wedges
• 2 tablespoons chopped fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 cup salted roasted peanuts, roughly chopped
• 1/2 cup fresh cilantro leaves and tender stems, chopped

Instructions

1. Cook the Chicken: Heat the vegetable oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook, stirring occasionally, until browned and mostly cooked through, about 8 minutes.
2. Add the Green Beans: Add the trimmed green beans to the skillet and sauté for about 2 minutes, until slightly brown but still bright green.
3. Cook the Pasta: While the chicken and beans are cooking, prepare the linguine according to the package instructions until al dente.
4. Prepare the Sauce: In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, light brown sugar, chile oil, lime juice, and 1/3 cup of water. (The peanut butter may not fully incorporate; that’s okay.)
5. Add Aromatics: Add the chopped ginger and minced garlic to the skillet with the chicken and beans. Cook until fragrant, about 30 seconds to 1 minute. Stir in the curry powder and toast it for about 20 seconds.
6. Combine and Cook: Pour the coconut milk mixture into the skillet, scraping the bottom to release any browned bits. Cook until the sauce boils and thickens slightly, about 4 minutes.
7. Toss with Pasta: Drain the linguine and add it to the skillet. Carefully toss to coat the pasta with the sauce.
8. Serve: Transfer the pasta to a serving platter and garnish with chopped peanuts, fresh cilantro, and lime wedges.

Notes

• Cook Chicken Well: Make sure the chicken is fully cooked and not pink inside for safety and good flavor.
• Don’t Overcook Beans: Cook the green beans just until they are bright green and tender. If you cook them too long, they will get mushy.
• Use Fresh Ginger and Garlic: Fresh ingredients taste better. Try to use fresh ginger and garlic instead of dried for the best flavor.
• Make Sauce Just Right: If the sauce is too thick, add a little more water to make it smoother. This helps it coat the pasta well.
• Add Lots of Toppings: Sprinkle a good amount of chopped peanuts and cilantro on top. This makes the dish look nice and taste even better.
• Add Lots of Toppings: Sprinkle a good amount of chopped peanuts and cilantro on top. This makes the dish look nice and taste even better.

Keywords:Pioneer Woman Peanut Chicken Pasta