Thai Chicken Fettuccine Southwest Style
Elevate your dinner game with this Thai Chicken Fettuccine Southwest Style—a bold and flavorful fusion dish that perfectly blends creamy peanut sauce with zesty Southwest spices. Tender fettuccine and juicy strips of seasoned chicken are tossed with sautéed bell peppers and onions, then drenched in a rich, velvety sauce made from peanut butter, coconut milk, lime juice, and a hint of heat from cayenne and chili powder. Finished with fresh cilantro and green onions, this hearty meal is a deliciously unique twist that combines Thai-inspired flavors with a Southwest kick. Quick to prepare in under an hour and ideal for weeknight dinners or special occasions, this recipe is guaranteed to impress your taste buds.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Chicken breast, boneless and skinless
- 1 tsp Kosher salt
- 0.5 tsp Ground black pepper
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 Red bell pepper, thinly sliced
- 1 Yellow onion, thinly sliced
- 0.25 tsp Cayenne pepper
- 1 tsp Chili powder
- 0.5 cup Smooth peanut butter
- 1 cup Coconut milk, full-fat
- 3 tbsp Soy sauce
- 2 tbsp Lime juice, freshly squeezed
- 1 tbsp Hot sauce (optional, for extra heat)
- 2 tbsp Cilantro, chopped (for garnish)
- 2 Green onions, sliced thinly (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breast with salt and black pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the minced garlic, red bell pepper, and sliced onion. Sauté for 3-4 minutes until the vegetables are tender.
Lower the heat to medium and add cayenne pepper and chili powder. Stir to coat the vegetables in the spices evenly.
In a separate bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, and hot sauce (if using) until smooth and well combined.
Pour the peanut sauce into the skillet with the vegetables. Stir to combine and bring the sauce to a gentle simmer. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Add the cooked pasta and sliced chicken back into the skillet. Toss well to coat everything in the sauce.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove from heat and garnish with chopped cilantro and sliced green onions before serving. Enjoy your Thai Chicken Fettuccine Southwest Style!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 9.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
