Best Spicy Kimchi Chicken Rotini Recipes
SPICY KIMCHI CHICKEN ROTINI
This spaghetti has a kick of spiciness and the tang of Korean kimchi! Top with Parmesan cheese, if desired!
Provided by jennydotdot
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 15 minutes; drain and transfer to a bowl.
- Bring marinara sauce to a simmer in a saucepan. Add kimchi, chicken, onion, and red chile paste; stir until completely mixed and heated through, about 5 minutes.
- Mix butter into pasta and toss to coat. Pour marinara sauce over pasta and top with scallions.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 57.8 g, Cholesterol 15.5 mg, Fat 6.2 g, Fiber 7.4 g, Protein 13.6 g, SaturatedFat 2.4 g, Sodium 555.3 mg, Sugar 8.8 g
ROTINI & SPICY CHICKEN IN TOMATO SAUCE
Put together a simple dinner entrée with this quick Rotini & Spicy Chicken in Tomato Sauce! This recipe includes rotini, crushed red pepper & cream cheese.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Blend tomato sauce and cream cheese in blender until smooth.
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
- Stir in parsley.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SPICY KOREAN KIMCHI
This recipe is a bit different than any already posted here on Recipezaar and it is exceptionally good. After mellowing for two days in the fridge it is still crunchy and as the title says - very spicy - like hot. The recipe was in a pamphlet that was left at my house. Serve this as a side dish-a garnish that will enhance the flavor of your meal
Provided by Bergy
Categories Vegetable
Time P3DT20m
Yield 2 pints
Number Of Ingredients 9
Steps:
- Separate and wash the cabbage leaves.
- Sprinkle them with the 2 tbsp of salt.
- Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
- The water should cover the leaves if not place a heavy object on them to keep them submerged.
- After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
- Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
- Pour 11/2 cups of very hot water over the mixed seasoning.
- Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
- Place in the fridge for two days. Flip the bag every time you open the fridge door.
- To serve cut the leaves into 2" strips and serve as a side condiment.
- To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.
Nutrition Facts : Calories 65, Fat 0.6, SaturatedFat 0.1, Sodium 10496.9, Carbohydrate 14.3, Fiber 3.2, Sugar 7.9, Protein 3.2
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