6 ounces Angkor Lemongrass Paste
2 pounds boneless skinless chicken thighs, cubed
½ medium onion (diced)
1 Red bell pepper (diced)
½ pound baby spinach
14.5 ounces angel hair pasta
Lemongrass Chicken Pasta
Quick and healthy pasta dinner with Cambodian lemongrass flavor
Cook the pasta per instructions. Toss with olive oil, set aside.
Marinate chicken with Angkor Lemongrass Paste, set aside while cleaning and preparing the vegetables. Heat 1 tablespoon of cooking oil in frying pan (over medium heat), add the marinated chicken and sauté until meat is firm. Add onion and continue cooking until the meat is brown. Toss in bell pepper, continue cooking until peppers are done per your preference.
Place spinach on bottom of each serving plate, top with hot pasta, then the lemongrass chicken.