Recipe by jennifermcham
"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."
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1/2 (8 ounce) package
dry white wine
fresh lemon juice
garlic, minced, or more to taste
red pepper flakes
ground black pepper
1 1/2 cups
cooked shredded chicken
roma (plum) tomatoes, diced
chopped fresh basil
chopped fresh parsley
green onions, chopped
1 (5 ounce) package
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.
This tastes like summer.
This was just okay. I Wasn't a huge fan of the flavor of this sauce. A little too acidic and not the nice creaminess I was hoping for with the coconut milk, I would say the lemon is the dominant flavor. The whole family ate it, but not something we will make again. I did add some shredded carrot and cucumber to the bed of salad and I liked the idea of a warm noodle dish over salad. It had a nice fresh feeling for a pasta dish.
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 from Fat: 212
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