Yield: 1 Servings
|1||carrot -- cut in 1/4" dice|
|4||shallot -- minced|
|1||jalapeno -- or serrano chili|
|2||cloves garlic -- minced|
½ lb ground chicken
: seeded and minced
1 TB fresh ginger -- grated
¾ c chicken broth
1 TB soy sauce
1 TB fish sauce
1 TB lime juice
1 ts sugar
½ c fresh basil -- chopped
1 lb fresh pasta -- (linguine or : rice noodles)
Cook ground chicken, carrot, shallots, chile, ginger and garlic in nonstick skillet brushed lightly with oil over medium heat until chicken loses its pink color, about 5 minutes. Drain off any liquid.
Add stock, soy, fish sauce, lime juice and sugar. Bring to a boil.
Reduce heat to low and simmer for 5 minutes. Stir in basil and cook until wilted. Keep warm. Cook pasta, drain well and return to pot.
Add sauce and toss well. Serve with additional fresh basil sprinkled over top if desired. Serves 4.
Amount Measure Ingredient -- Prep