Thai Chicken Pasta

This recipe came when we bought some pasta from a favorite stall at Pike Place Market. It would be great served over regular linguine, though. The sauce/glaze was delicious.


3/4 lb. Papparedelle's Spicy Thai Pasta - or linguine would work well
4 skinless, boneless chicken breast halves (I only used two)
½ cup olive oil
1/3 cup fresh basil, thinly sliced
2 tablespoons garlic, chopped
¼ teaspoons each salt and freshly ground pepper

Sauce
2, 14-oz. cans low-salt chicken broth*
1 cup orange juice
½ cup sugar*
6 tablespoons unsalted butter*
4 teaspoons orange zest*
4 teaspoons fresh ginger, peeled and grated*
2 tablespoons tamarind paste, from Middle Eastern or Indian market*


Place chicken in shallow bowl. Whisk next 4 ingredients above in mixing bowl, pour over chicken, turn to coat and marinate covered in refrigerator for 1 to 6 hours, turning often.

Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, orange zest and ginger in large saucepan

-Or-

(This is what I opted for, but just bought Thai Peanut Sauce from the grocery store). Use 1 can broth and 7.5 oz. Pappardelle’s Thai Peanut Sauce for “*” items. Boil mixture over medium-high heat until reduced to 1 ½ cups and glaze coats back of spoon, stirring often, about 25 minutes. Whisk in 3 tablespoons butter. Season glaze with salt and pepper.

3. Preheat barbeque on medium-high heat. Use ¼ cup of glaze to baste chicken. grill chicken until cooked through, basting with glaze, about 5 minutes per side.

4. Meanwhile, cook pasta in 5 quart pot of lightly salted rapidly boiling water until al dente (about 8 – 10 minutes). Drain pasta and keep covered on warm serving platter.

5. Arrange pasta on individual serving plates, place chicken on top and spoon on remaining ½ cup of glaze. Serve immediately.