Recipe Corner: Spicy Pasta with Chicken, Garlic and Cucumbers


formati-pasta-1By Christine Vartanian Datian


3/4 pound linguini or angel hair pasta (or favorite pasta)

2 teaspoons rice vinegar

2 cups shredded or diced skinless chicken breast

4 large cloves garlic, minced

Get the Mirror in your inbox:

1 medium cucumber, peeled, seeded and diced

1 medium red bell pepper, seeded and sliced thinly

1 medium zucchini, sliced thinly

1 medium carrot, shredded or diced

1 cup low-sodium chicken broth

1/4 cup light soy sauce (to taste)

2 tablespoons fresh basil, shredded

2 tablespoons peeled and chopped fresh ginger

2 tablespoons dark sesame oil

2 tablespoons fresh lime juice

1 tablespoon hot chili oil

1/2 teaspoon sea or Kosher salt

1 teaspoon sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon crushed red chili flakes

5-6 scallions, white and green parts, chopped (as garnish)

Chopped cilantro or parsley, toasted sesame seeds or toasted sliced almonds, chopped salted peanuts, or chopped fresh mint (as garnish)



Add the rice vinegar to boiling water and cook the pasta according to package instructions.  Drain pasta and set aside; keep warm.

In a large sauté pan, combine the garlic with the chicken broth and cook on medium heat until hot.   Add the cucumbers, bell pepper, zucchini, and carrot, mix and cook for 3-5 minutes, tossing.  Add the chicken, soy sauce, basil, ginger, sesame oil, lime juice, hot chili oil, salt, sugar, cayenne pepper, black pepper, and red chili flakes, toss, and cook for 3-5 minutes, until the chicken and vegetables are covered and sauce is bubbly.

Pour the chicken and vegetables over the warm pasta, and toss.  Plate and garnish with scallions, cilantro or parsley, toasted sesame seeds or toasted almonds, chopped salted peanuts or chopped fresh mint, if desired.

Serve with choice of hot sauce or soy sauce on the side.

Serves 4.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at  <>


*For Christine’s recipes that have been published in Sunset and CookinLight Magazines, go to:   <>

Get the Mirror-Spectator Weekly in your inbox: