Thai Chicken Pasta with Broccoli
By: Karen Tressler, RN
This dish has only 5 main ingredients so it is super easy to make.
- 4 boneless skinless chicken breasts cut into 1- 1.5-inch chunks
- 1 family size bag of frozen broccoli florets
- 1 can of lite coconut milk
- 1/3 cup peanut butter
- Tapioca Flour or corn starch
- 8 oz of spaghetti pasta
Thai Spice Blend (or you can use a prepared blend of your choice)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp curry powder
- ½ tsp ground ginger
- ½ tsp paprika
- ¼ tsp red pepper flakes
- ¼ tsp turmeric
Sprinkle spice blend over chicken pieces and toss to coat. Sprinkle tapioca flour over spiced chicken and toss. Heat coconut oil in a large skillet on medium high heat. Add chicken and cook for 10 minutes stirring occasionally to brown all sides.
Meanwhile, boil water in a large sauce pan and salt liberally. Once water begins to boil break pasta and add it to the water. Stir pasta in boiling water and reduce heat slightly and cook until just tender.
Add bag of frozen broccoli to skillet and cover and cook 10 more minutes or until broccoli and chicken are cooked through. Add coconut milk to skillet. After the mixture is heated, add peanut butter and stir until combined. Add 1 Tablespoon of tapioca flour to a small bowl and add 2 T of cold water. Stir until dissolved. Add tapioca mixture to chicken and stir it throughout to thicken sauce.
Drain pasta. Serve chicken over 1 cup of pasta adding sauce from the skillet. Garnish with peanuts and red pepper flakes if desired.
Calories 587, 36g Protein, 51g Carbohydrates, 27g Fat
*** To lower calories and carbs use 1.5 cups of zucchini noodles instead of pasta. Steam or microwave noodles for 2 minutes. 423 calories, 30g Protein, 18g carbohydrate, 26g Fat