Nutty Chicken Spaghetti Recipes

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PINE NUT AND CHICKEN PASTA



Pine Nut and Chicken Pasta image

Here's a delicious and colorful chicken entrcée that's quick to fix and has an oriental twist. I sometimes add some diced jalapeño pepper to this to "kick it up" a bit! It's good served with a chilled white wine, side salad and breadsticks. Originally printed on a package of pine nuts.

Provided by Leslie in Texas

Categories     Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces fusilli or 8 ounces other spiral shaped pasta
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 cup red bell pepper, thinly slivered
1 cup green bell pepper, thinly slivered
6 green onions, sliced with some of the green
4 teaspoons fresh ginger, minced
2 -3 garlic cloves, minced
1 cup pine nuts
2 tablespoons soy sauce
2 tablespoons lemon juice or 2 tablespoons lime juice
salt and pepper, to taste

Steps:

  • In a large pot, cook pasta according to directions.
  • In a 325° oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
  • In a large skillet or wok, heat oil.
  • Sauté chicken with peppers and onions for 5 minutes.
  • Add ginger, garlic, and pine nuts and sauté for about 5 more minutes more.
  • Add soy sauce and lemon or lime juice and remove from heat.
  • Drain pasta well and place in a large bowl.
  • Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
  • Toss well to coat with chicken mixture--serve at once.

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