Enjoy a unique and flavorful twist on classic pasta with this Rainforest Chicken and Pasta recipe. Made with tender chicken, vibrant vegetables, and a savory sauce, this dish is sure to be a hit at your next dinner party. The combination of flavors and textures creates a harmonious blend that will leave your taste buds craving for more. The recipe is easy to follow and can be prepared in just under 30 minutes, making it perfect for a quick weeknight meal. Give this dish a try and transport yourself to the heart of the rainforest!
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounces of spaghetti or linguine
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of coconut milk
- 1/4 cup of soy sauce
- 2 tablespoons of peanut butter
- 2 tablespoons of honey
- 1 tablespoon of lime juice
- 1 tablespoon of vegetable oil
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
Directions
- Cook the pasta according to the package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove from the skillet and let it rest for a few minutes. Slice into thin strips.
- In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, or until they start to soften. Add the minced garlic and cook for an additional minute.
- In a small bowl, whisk together the coconut milk, soy sauce, peanut butter, honey, and lime juice until smooth. Pour the sauce over the vegetables in the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce thickens slightly.
- Add the cooked pasta and sliced chicken to the skillet. Toss to coat everything in the sauce and heat through.
- Remove from heat and garnish with chopped cilantro.
- Serve hot and enjoy!
