Sweet Chili Chicken Noodles

Sweet Chili Chicken Noodles

Carol Kicinski
Prep Time 15 mins
Cook Time 20 mins
Servings 2


  • Kosher or fine sea salt
  • 6 ounces Sam Mills gluten free corn and rice spaghetti
  • 1.2 tablespoon olive oil
  • 1/2 medium white or yellow onion diced
  • 1/2 red bell pepper seeded, deveined, and diced
  • 1 clove garlic minced
  • 2 boneless skinless chicken thighs, cut into small pieces
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 cup sweet chili sauce
  • 1/2 .25 oz Thai or regular basil leaves torn or roughly chopped


  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Reserve about 0.5 cup of the pasta cooking water and drain.
  • While the pasta is cooking, make the sauce.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and red pepper and cook until they begin to soften, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes depending on the size. Add the Worcestershire and sweet chili sauces. Cook, stirring, until heated through. Add the spaghetti to the pan and toss to coat. Add some of the pasta cooking water if the sauce is too thick. Garnish with basil and serve.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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