Thai Basil & Mint Chicken Brown Rice Pasta

Happy Thursday! I hope you've been having an amazing summer!

It has been so hot outside lately- today, the temperature reached 95 degrees! This type of weather calls for a light, refreshing, and wholesome dinner. This gluten-free Thai basil and mint chicken pasta is so delicious! Fresh mint, Thai basil, lime juice, and pineapple adds a refreshing summer twist on this dish. 

Let's get to cooking!

Thai Basil & Mint Chicken Brown Rice Pasta (serves 8 or a hungry family of 4)

• 16 oz. brown rice pasta 
• 2 lbs. ground chicken
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh Thai basil
• 1/2 cup fresh lime juice
• 8 oz. cherry tomatoes, sliced lengthwise
• 1 red onion, medium diced
• 4 garlic cloves, minced
• 8 oz. diced pineapple
• salt and pepper, to taste
• sesame oil, to coat pan or wok
• chopped toasted cashews, to garnish 
• lime wedges, to garnish

Bring a pot of salted water  to a boil. Once the water has reached a rapid boil, add brown rice pasta, reduce to medium-high heat, and cook until tender, about 13-15 minutes. Drain in a colander and set aside.

While the pasta is cooking, lightly coat a wok or pan with sesame oil. Once hot, add in onions and garlic. Saute until translucent over medium-high heat. Add in basil and mint and stir. Now add in ground chicken and season with salt and pepper. Once the chicken is almost fully cooked, add in lime juice, pineapple, and cherry tomatoes. Season with salt and pepper. Let mixture come to a slight boil, then add in cooked pasta. Stir to coat pasta with chicken and sauce, and serve! Garnish with cashews and lime wedge.

Enjoy!

-Juliet