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Thai Basil Chicken with Coconut Penne

Fragrant Thai Basil Chicken in Coconut Cream Penne

Ingredients:

  • 12 oz penne pasta
  • 2 tablespoons coconut oil
  • 2 boneless skinless chicken breasts, thinly sliced
  • 4 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 small onion, sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chili garlic paste (adjust to taste)
  • 1 cup fresh Thai basil leaves (or sweet basil if unavailable)
  • Salt to taste
  • Juice of 1 lime
  • Crushed peanuts (optional, for garnish)
  • Fresh cilantro, chopped (for garnish)


Directions:

  1. Cook penne pasta according to package instructions in salted water until al dente. Drain and set aside.
  2. In a large skillet or wok, heat coconut oil over medium heat. Add chicken slices and sauté until golden brown and fully cooked, about 6–8 minutes. Remove and set aside.
  3. In the same skillet, add garlic, onion, and bell pepper. Cook for 3–4 minutes until softened.
  4. Stir in coconut milk, soy sauce, brown sugar, and chili garlic paste. Simmer for 3–5 minutes, stirring occasionally until slightly thickened.
  5. Return the cooked chicken to the skillet, add Thai basil leaves, and stir to combine. Cook for another 2–3 minutes until basil is wilted.
  6. Add the cooked penne and toss well to coat in the creamy coconut basil sauce.
  7. Finish with lime juice and garnish with crushed peanuts and cilantro if desired. Serve hot.


Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 540 kcal | Servings: 4 servings