Pappardelle pasta with chicken in satay sauce
A surprising yet delicious combination!
Pappardelle pasta with chicken in satay sauce. We often eat pasta with cream, pesto, or tomato sauce. But we wanted to try something different this time. That's why we're creating this delicious pappardelle pasta with... satay sauce. Delicious with chicken, coconut milk, and peanuts. A surprising yet delicious combination!
Preparation
Preheat the oven to 200°C (400°F). Place the cherry tomatoes on a baking sheet lined with baking paper and roast them in the preheated oven for 20 minutes.
Peel and finely chop the onion and garlic. Slice the mushrooms and cut the chicken thigh fillet into 2x2 cm cubes. Finely chop the parsley.
Add the oil to a pan and sauté the onion and garlic for 1 minute over medium heat. Add the chicken thighs and brown. Add the mushrooms and cook for 4 minutes. Add the satay sauce (ready-made), coconut milk, chili flakes, and chicken stock. Stir well and simmer over low heat for 15 minutes.
Bring water to a boil in a saucepan and cook the pappardelle according to the package directions. Drain. Meanwhile, toast the sesame seeds in a dry frying pan until golden brown and set aside.
Divide the pappardelle and sauce among plates. Garnish with the peanuts, sesame seeds, parsley, and roasted tomatoes. Season with black pepper to taste.
Ingredients
- 200 g cherrytomaten
- 1 rode ui
- 1 teen knoflook
- 400 g kastanje champignons
- 395 g kipdijfilet
- 15 g peterselie
- 2 el olijfolie
- 500 g Satésaus (kant-en-klaar)
- 400 g kokosmelk
- 1 tl Chilivlokken
- 1 blok kippenbouillon
- 500 g pappardelle
- 400 g champignons
- 2 el Sesamzaad
- 100 g gezouten pinda’s
- Vers gemalen Zwarte peper, naar smaak
Products used in this recipe
€3,39