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"This is a strange combination of ingredients that creates a very refreshing, flavorful one-plate meal! It is super fast and easy to prepare. It is also extremely versatile - use what you have and like. This dish can be adapted to be vegetarian or vegan-friendly." — jennifermcham
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1/2 (8 ounce) package spaghetti
1 cup coconut milk
1/2 cup dry white wine
1/4 cup fresh lemon juice
2 tablespoons olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon white sugar (optional)
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
1 1/2 cups cooked shredded chicken
2 roma (plum) tomatoes, diced
1/2 cup bean sprouts
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
3 green onions, chopped
1 (5 ounce) package arugula
1 lemon, zested
This tastes like summer.
This was OK, but bland. Needed more coconut milk, more lemon and maybe more pepper flakes. My husband didn't like the unwilted arugala, better if you toss it in with the hot pasta and let it wilt.
5 Ratings
Great for leftover chicken- needed more salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Coconut Thai-Inspired Pasta
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 432 Calories from Fat: 212
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