ucco

21 February 2008 @ 09:20 pm

five spice coconut chicken&lemon pepper pasta

five spice coconut chicken&green beans

FOUR SERVINGS Prep Time: 20 min / Cook Time: 10 min

INGREDIENTS:

1/3 cup plus 1 tablespoon unsweetened coconut milk

2 tablespoons plus 1 teaspoon honey

1 tablespoon plus 1 teaspoon lime juice
2 tablespoons soy sauce
1 clove garlic, finely chopped

1 teaspoon salt
8 boneless chicken thighs (about 2 pounds total), pounded flat
1/2 pound sugar snap peas/greenbeans
2 1/2 teaspoons Chinese five-spice powder

1.   In a small bowl, whisk together 1 tablespoon coconut milk, 1 teaspoon honey and 1 teaspoon lime juice. Set aside.

2.     In a large bowl, combine the remaining 1/3 cup coconut milk, 2 tablespoons honey and 1 tablespoon lime juice with the soy sauce, garlic, five-spice powder and salt. Add the chicken thighs, coating well. Marinate for 15 minutes.

3.    Meanwhile, bring a medium pot of salted water to a boil. Add the sugar snap peas and cook for 1 minute; drain. Transfer to a medium bowl and toss with the reserved coconut-honey dressing.

4.   Preheat a grill or grill pan to medium.* Grill the chicken thighs for about 4 minutes on each side, until cooked through. Serve with the sugar snap peas/green beans and noodles.

*I don't do this, I just oil up a pan and cook them on the stove top.

lemon pepper pasta

EIGHT SERVINGS Prep Time: 5 min / Cook Time: 15 min

INGREDIENTS:

1 pound spaghetti
2 tablespoons olive oil
3 tablespoons lemon juice, to taste
1 tablespoon dried basil
ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until done; drain.

2. In a small bowl, combine olive oil, lemon juice, basil and black pepper. Mix well and toss with the pasta. Serve hot or cold.