← All recipes

🍝 Creamy Chicken Pasta with Coconut and Chili

718 kcal · 30 min · 4 servings

Ingredients

• 150 g chicken breast fillet
• 1 bunch spring onions
• 1 red chili pepper
• 4 tbsp oil
• 150 ml chicken broth
• 150 ml unsweetened coconut milk
• 1-2 tbsp lime juice
• salt, cayenne pepper
• 1 pinch hot curry powder
• 100 g shiitake mushrooms
• 80 g bean sprouts
• 500 g ribbon noodles

Instructions

1. 1. Cut the chicken breast into large cubes.
2. 2. Place the chicken cubes into a food processor.
3. 3. Blend the meat until it forms a fine mince.
4. 4. Clean and wash the spring onions.
5. 5. Slice the spring onions into thin rings.
6. 6. Make a lengthwise cut into the chili peppers.
7. 7. Rinse out the seeds of the chili peppers under running water.
8. 8. Dice the deseeded chili peppers into fine cubes.
9. 9. Heat two tablespoons of oil in a pan.
10. 10. Add the spring onions, chili peppers, and chicken mince to the hot pan.
11. 11. Sauté the ingredients briefly.
12. 12. Pour the broth over the mixture in the pan.
13. 13. Add the coconut milk.
14. 14. Bring the sauce to a boil.
15. 15. Add lime juice to the sauce.
16. 16. Season with salt.
17. 17. Add cayenne pepper to the sauce.
18. 18. Add curry powder to the sauce.
19. 19. Let the sauce simmer on low heat for five to six minutes.
20. 20. Clean the shiitake mushrooms.
21. 21. Remove the stems from the shiitake mushrooms.
22. 22. Slice the shiitake caps into slices.
23. 23. Heat the remaining oil in a separate pan.
24. 24. Fry the shiitake slices in the hot oil.
25. 25. Add the bean sprouts to the shiitake mushrooms.
26. 26. Sauté the bean sprouts and mushrooms together for one to two minutes.
27. 27. Bring plenty of salted water to a boil.
28. 28. Cook the ribbon noodles al dente according to the package instructions.
29. 29. Drain the noodles.
30. 30. Toss the noodles with the coconut-chili sauce.
31. 31. Toss the noodles with the shiitake bean sprout mix.

Nutrition per serving

• kcal: 718
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 98 g