Pasta with Thai-Style Chicken

Directions

1. 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.
2. 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.

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Reviews (6)

Your Rating:

11

JANASMITH

Mar. 2, 2011

"Pretty good! I didn't have fresh green beans, so I used a can of drained beans. I also added slivered almonds to it. The chicken could have more flavor. I think next time I will marinate the chicken p..." See moreieces in the lime juice and ginger and see how that turns out."

8

Rainlady

Mar. 24, 2011

"Good and easy if you're in the mood for thai flavor and don't want to go to a lot of trouble. Unlike another reviewer I could tell that my family needed more chicken and less salt from the beginning s..." See moreo I made those adjustments. Will make it again."

8

Miranda

Mar. 4, 2011

"Well, there was way too much pasta and not enough chicken. Extremely salty and I over salt everything. It was honestly not good and I don't think anyone actually made this before posting it...." See more"