coconut chicken and pasta

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

This is a very flavorful recipe and I am sure you will enjoy the combination of tangy and sweet coconut flavor.

(1 rating)
yield 8 serving(s)
prep time 25 Min
cook time 15 Min
method Stove Top

Ingredients For coconut chicken and pasta

  • 16 oz
    package of spaghetti pasta
  • 3 Tbsp
    butter
  • 3 Tbsp
    minced garlic
  • 3 Tbsp
    flour
  • 1 1/2 c
    coconut milk
  • 2/3 c
    sour cream
  • 1/2 c
    grated parmesan cheese
  • 1/2 c
    whole kernel corn, or other vegetable
  • 1/4 tsp
    salt
  • 1/2 tsp
    white peper
  • 1/8 tsp
    nutmeg
  • 1 lb
    cooked chicken, cut to bite size
  • 1/2 c
    snipped green onion, i use scissors
  • 1 tsp
    dill weed
  • juice
    of 1 lemon plus the grated rind

How To Make coconut chicken and pasta

  • 1
    Cook pasta to al dente, drain add 1 Tablespoon olive oil and stir to blend, so it does not stick together; cover and set aside
  • 2
    In a large non-stick skillet, over medium heat melt the butter, add the garlic . Stir in the flour and cook until it bubbles and blends smooth.
  • 3
    Slowly add the coconut milk ,stirring until smooth and thickened. Now add the sour cream, corn, Parmesan, salt pepper and nutmeg.
  • 4
    Add the chicken pieces, stir in the green onion, lemon juice and rind, and dill weed. Stir to combine. (if you like the sauce thinner ,blend in a little more coconut milk.) You can combine the sauce over the pasta. or serve it separately and each can serve themselves.

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