Fettuccine with Rotisserie Chicken and Thai Red Curry Sauce Recipe
Easy.
Delicious combination of Italian pasta, chicken and Thai red curry sauce
Serve plates/bowls of pasta, each covered with a mixture of bite-size chicken pieces and Thai red curry sauce.
Serves 2
Ingredients
- meat from a rotisserie chicken
- 1 12oz pkg fresh fettuccine*
- 2tbs oil
- 1 small yellow onion
- 1/2 red bell pepper
- 2-1/2tbs Thai red curry paste (or to taste)
- 1 14oz can coconut milk
- 1/3C chopped cilantro
- 1 lime
- can substitute dry fettuccine
Directions
- chop or pull into bite-size pieces as much meat as you want
- dice onion and bell pepper
- In a large pan, heat the oil then saute the onion and bell pepper gently about 8 minutes
- add the coconut milk and curry paste and stir until smooth
- bring to a simmer
- add chicken and cilantro and bring to simmer again
- cook the fettuccine per directions*
- plate the pasta on 2 plates - flat shallow bowls are best to hold the sauce
- cover with chicken and sauce mixture
- serve with lime halves
- * if you have used dry fettuccine, which takes several minutes longer to cook, start it while you are still sauteing the onion and pepper
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