Creamy Coconut Chicken Pasta
Elevate your pasta game with this rich and flavorful recipe featuring tender leftover coconut chicken, infused with aromatic spices and coconut milk. The creamy sauce coats every strand of pasta, creating a symphony of flavors that will transport you to tropical paradise. A satisfying and exotic twist on a classic comfort food!
ingredients
- 8 oz spaghetti
- 2 cups leftover coconut chicken, shredded or sliced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 cup coconut milk
- 1/2 cup chicken broth
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
steps
- 1.
Cook spaghetti according to package instructions until al dente. Drain and set aside.
- 2.
Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic and sliced red bell pepper. Cook for a few minutes until the pepper begins to soften.
- 3.
Add curry powder, turmeric powder, and cayenne pepper (if using) to the skillet. Stir well to coat the vegetables and release the spices' aroma.
- 4.
Pour in coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- 5.
Add shredded or sliced leftover coconut chicken to the skillet. Cook for 5-7 minutes, allowing the chicken to absorb the flavors and become tender.
- 6.
Season with salt and pepper to taste. Adjust spices if desired.
- 7.
Add the cooked spaghetti to the skillet, gently tossing to coat the pasta with the creamy sauce. Cook for an additional 2-3 minutes, heating everything through.
- 8.
Serve hot, garnished with fresh chopped cilantro.
