Spaghetti with Chicken and Peppers
We made this Thai-inspired dish with whole-wheat spaghetti, but Asian noodles, such as soba or somen, would be a good substitute.
Everyday Food, June 2004
- Prep Time 15 minutes
- Total Time 20 minutes
- Serves 6
- Coarse salt
- 1 pound whole-wheat spaghetti
- 1 1/2 cups canned reduced-sodium chicken broth
- 3 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes
- 1/4 cup fresh lime juice (from 2 limes)
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 10 ounces cooked chicken breast, shredded (2 cups)
- 2 yellow bell peppers (ribs and seeds removed), thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 head napa cabbage, cored and shredded, for serving (optional)
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red-pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes.Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar.
- Add pasta, chicken, bell pepper, cilantro, and salt to the bowl, and toss to combine with the sauce. Serve on a bed of shredded cabbage, if desired.
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