Everyone will be happy with this easy Thai-inspired chicken breast recipe with fusilli pasta, strips of chicken meat, and green beans, all simmered in a creamy coconut sauce. Lime juice and ginger add their flavors.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
515 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
¾ teaspoon salt
1 (14 ounce) can coconut milk
1 tablespoon olive oil
⅛ teaspoon crushed red pepper flakes
1 (16 ounce) package fusilli pasta
2 tablespoons lime juice
2 cloves garlic, pressed
¾ pound fresh green beans, trimmed
¼ cup chopped fresh cilantro (Optional)
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons fresh ginger root, peeled and grated
