Wednesday, October 23, 2013
Easiest Thai Chicken, Broccoli and Mostaccioli
This recipe is a quicker and easier version of one I created about a year ago, and has made appearances by request by loyal family fans! The original recipe required an extensive marination time for chicken cutlets, and a heinous amount of cilantro. This is a time and budget friendly rendition, using canned white meat chicken. Broccoli adds precious vitamins and minerals and a burst of vibrant color. Coconut milk adds depth and some creaminess without adding cheese. The pasta is full of flavor and helps absorb the complex and wonderful flavor profiles that is Asian cuisine. A well rounded full meal is all in one dish. The taste is delicious and ready in no time!!
3 5 oz. cans white meat chicken chunks, drained
1 lb. box Mostaccioli, Penne or Penne Rigate
1 lb. fresh or frozen broccoli
4 tbsp. butter
3 cloves garlic, pressed or finely minced, divided
2 tbsp.grated onion
1 tbsp. sambal oelek or to taste
1 tbsp. lemongrass paste
4 tbsp. fish sauce, divided or to taste
1 tbsp. cilantro leaves
1 can coconut milk, unsweetened
sesame oil for drizzling
In a small bowl, combine chicken, one clove garlic, 2 tbsp. fish sauce and cilantro. Fold to coat chicken and set aside.
Prepare pasta according to box instructions, removing from salted water when al dente.
Meanwhile prepare the broccoli to tender crisp, by steaming or blanching in pasta water.
In a large saute pan over medium high heat, melt butter and add remaning garlic and onion. Cook until fragrant , about 1 minute and add sambal oelek and lemongrass paste, stirring constantly.
Add coconut milk and remaining fish sauce, bring up to a boil.
Add drained pasta and broccoli. Cook for several minutes until liquid is absorbed and fold in chicken. Remove heat and let sit until chicken is heated through, about 2 minutes. Drizzle with sesame oil if desired before serving. Makes 8-10 servings.