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Holy smokes is this yummy!  It isn’t too hot.  Tim doesn’t like food as hot as I do.  It is super easy to make.  This recipe came from http://www.kirbiecravings.com.

I was looking for ways to use up our leftover turkey from Thanksgiving.  My thoughts were that any recipe with shredded or diced up chicken would work.  This worked great.

I would think this would be good with shrimp as well.

I didn’t get a picture because we just dug in and enjoyed! 🙂

Bang Bang Chicken Pasta

8 oz thin spaghetti (I used angel hair.)
1/2 pound boneless, skinless chicken breast, cubed
2 cloves garlic, minced
chopped parsley for garnish

1/2 cup light mayonnaise
1/4 cup plus 2 Tablespoons Thai sweet chili sauce
1/2 Tablespoon honey
1 Tablespoon sriracha sauce
1 Tablespoon lime juice (I used fresh limes and squeezes my own.)

Lightly grease a saute pan and turn stove to medium high. Add garlic and cook until aroma of the garlic comes out. Add chicken pieces and cook until chicken is cooked through and slightly browned.

In a large pot, add water and bring to boil. Add pasta and cook until done. Drain out water when pasta is finished.

While pasta is cooking, prepare the sauce. In a small bowl, make the sauce by combining all ingredients and mixing with a whisk until smooth. You can adjust as needed.

Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in the microwave is fine). Dish out the pasta and add remaining sauce on top. Garnish with parsley if desired.