chicken satay pasta

The other day I was looking through my pantry, wondering what to cook.

I wanted something that was quick, easy and tasty (don’t I always!) and pasta came to mind.

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I have been meaning to cook an Asian-inspired pasta dish and more specifically, I have been wanting to cook a pasta with satay sauce.

If you think about it, satay sauce is very much like pesto sauce, and I was sure that it would work beautifully with pasta.

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I was right.

This pasta was super fragrant! In fact, I could not help but salivate as I was cooking this!

All you need to cook this yummy pasta is a good satay sauce. 

And this was the one I used.

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It has the right balance of nuttiness, sweetness and spiciness. 

Let me show you how easy this is to cook!

Season the diced chicken breast with salt and white pepper. In a skillet, brown the chicken in a little vegetable oil. Set this aside.

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In the same skillet, saute the shallot and garlic for one minute.

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Add the red pepper and cook for another minute, stirring constantly.

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Add the mushroom, stir to coat with the oil then add chicken stock. Scrape the bottom of the pan with the spatula to loosen the bits that are stuck to the bottom.

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Add the satay sauce and stir to distribute.

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Return the chicken to the sauce. Stir until well combined. Set this aside.

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In a large pot of salted water, cook the pasta according to the manufacturer’s instructions but taking 2 minutes off the cooking time.

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Transfer the pasta to the sauce, along with 30ml of the pasta water.

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Toss with a pair of tongs until the pasta is coated with the sauce.

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Top with fresh basil, sliced chili and chopped peanuts. Serve hot.

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Enjoy! 

Chicken Satay Pasta
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Ingredients
  1. 1/2 piece chicken breast
  2. Salt, to taste
  3. White pepper, to taste
  4. 3 large shallots, sliced
  5. 3 cloves garlic, minced
  6. 1/2 red pepper, sliced
  7. 1/2 punnet brown mushroom, stems removed and sliced
  8. 2 tablespoons chicken stock
  9. 200g Yeo's satay sauce
  10. 30ml water
  11. 125g pasta
To garnish
  1. Fresh basil leaves
  2. 1 large chili, sliced
  3. Roasted peanuts, chopped
Instructions
  1. Season the diced chicken breast with salt and white pepper. In a skillet, brown the chicken in a little vegetable oil. Set this aside.
  2. In the same skillet, saute the shallot and garlic for one minute.
  3. Add the red pepper and cook for another minute, stirring constantly.
  4. Add the mushroom, stir to coat with the oil then add chicken stock. Scrape the bottom of the pan with the spatula to loosen the bits that are stuck to the bottom.
  5. Add the satay sauce and stir to distribute.
  6. Return the chicken to the sauce. Stir until well combined. Set this aside.
  7. In a large pot of salted water, cook the pasta according to the manufacturer’s instructions but taking 2 minutes off the cooking time.
  8. Transfer the pasta to the sauce.
  9. Toss with a pair of tongs until the pasta is coated with the sauce.
  10. Top with fresh basil, sliced chili and chopped peanuts. Serve hot.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Disclaimer: While this post was brought to you by Yeo’s, the Domestic Goddess Wannabe loves the taste of Yeo’s satay sauce and hopes that you will give it a try and love it as much as she does!

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