Spicy Sweet Potato Pasta Recipe with Peanut Dressing and Chicken
Spicy sweet potato pasta in a creamy red chili and broccoli peanut sauce and tossed with rotisserie chicken that comes together quickly at moments notice. Peanut, ginger, soy, and garlic are what make this spicy sweet potato pasta recipe spectacular! It’s bursting with delicious Asian flavors you’d expect from a Chinese restaurant without the excess fat or expense.
Cuisine: American, Asian
Keyword: Gluten Free, gluten-free pasta recipe, Paleo, Peanut Dressing, Sweet Potato Pasta, Sweet Potato Pasta Recipe, Thai Peanut Sauce
Author: Danielle Fahrenkrug
1.25poundssweet potato noodles
4cupsrotisserie chickencooked and shredded (or grilled and chopped)
1tablespoon extra virgin olive oil
2cupsbroccolichopped very finely
2scallionsboth white and green parts, thinly sliced
2scotch bonnet chili peppersstem and seeds removed and sliced
1/4teaspooncayenne pepper(plus more for garnish for extra spice)
1/4cuppeanutsoptional for topping
Prepare sweet potatoes by spiralizing them or use a prepared store-bought package.
Meanwhile, in a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the broccoli, scallions, garlic, chili peppers, onion, and ginger. Cook, stirring constantly, for 5 minutes, or until tender-crisp.
Stir in the peanut butter, water, aminos, vinegar, oyster sauce, lime juice, and cayenne and cook, stirring constantly, for 1 minute to meld the flavors. Add the sweet potato noodles and chicken and toss to coat well. Cover and let cook for 5 minutes to soften the noodles. Make sure to not cook more than 5 minutes or the noodles have an altered texture. Serve among 4 plates and season with more chili powder to taste for extra spice.
For images I added extra chicken on top. For best results with sweet potato noodles, only cook them covered for 5 minutes. Nutrition does not include peanuts on top.