Pasta with Thai-Style Chicken recipe
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Ingredients
- 1 (16 ounce) package fusilli pasta ¾ pound fresh green beans, trimmed 1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves, thinly sliced 2 tablespoons fresh ginger root, peeled and grated 2 cloves garlic, pressed ¾ teaspoon salt ⅛ teaspoon crushed red pepper flakes 1 (14 ounce) can coconut milk 2 tablespoons lime juice ¼ cup chopped fresh cilantro
Nutrition Info
- 515.1 caloriescarbohydrate: 61.4 gcholesterol: 39 mgfat: 19.5 gfiber: 5.3 gprotein: 27.1 gsaturatedFat: 13.5 gservingSize: -sodium: 339.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Thai-Style Chicken
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, for 5 minutes, then stir in the green beans. Cook until the pasta has cooked through but is still firm to the bite and the green beans are tender but bright green, about 7 more minutes. Drain the pasta and green beans well in a colander set in the sink.
Heat olive oil in a large skillet over medium heat, and cook the chicken just until it loses its pink color, about 2 minutes. Stir in ginger, garlic, salt, and red pepper flakes, and cook until the garlic is fragrant, about 1 minute, stir the coconut milk and lime juice into the skillet with the chicken. Bring the mixture to a boil, mix in the drained pasta, green beans, and cilantro. Reheat to a simmer.