Wok veggie-chicken pasta. This is a quick and easy dish, perfect for a weeknight. A smooth and creamy coconut sauce with lovely flavors from curry and peanut butter. Add the chicken breast, coconut milk, curry paste, and peanut butter to the wok.
Stir in uncooked (dry) pasta, chicken stock, peppers and carrots. One question (since nobody else asked, I feel silly) but do you have to. Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. You can have Wok veggie-chicken pasta using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Wok veggie-chicken pasta
- You need of Organic chinese pasta (Albert Heijn).
- You need 2-3 spoon of sweet chili sauce.
- You need 1-2 of Chicken file.
- Prepare of Broccoli.
- Prepare of Pepper.
- It’s of Cherry tomato.
- Prepare 2-3 spoon of butter.
Serve straight from the dish with a dressed green salad. Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day. Enjoy with rice, pasta, or a salad.
Wok veggie-chicken pasta instructions
- Boil pasta, chop vegetables and chicken..
- Put the butter in the wok, pour in the veggies. Stew it for 5min then put the chicken on it. Cook and mix it until chicken gets white..
- Put the sweet chili sauce on it. Mix it and cook it together for 5 minutes..
- Add the pasta. Mix it, add salt and cook it together for some minutes..
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