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Categories:
shell salt green beans olive oil chicken breast half fresh ginger garlic red pepper light coconut milk lime juice fresh cilantro
Viewed: 5 - Published at: 4 years agoIngredients
- 16 ounces shell or fusilli pasta
- salt
- 34 lb green beans, trimmed
- 1 tablespoon olive oil
- 1 lb boneless chicken breast half, thinly sliced
- 2 tablespoons grated peeled fresh ginger
- 2 garlic cloves
- 18 teaspoon crushed red pepper
- 1 (14 ounce) can light coconut milk
- 2 tablespoons fresh lime juice
- 14 cup chopped fresh cilantro
Method
- 1.
- In large pot, cook pasta in boiling salted water as label directs.
- When there is just 3-4 minutes left of cooking time, add green beans to pasta cooking water and continue cooking until pasta and beans are done.
- (Beans will turn bright green and soften, but don't let them get mushy!
- ).
- 2.
- Meanwhile, in a skillet, heat olive oil over medium-high heat until hot.
- Add chicken and cook about 2 minutes until chicken just loses its pink color, stirring occasionally.
- Add ginger, garlic, crushed red pepper, and 3/4 tsp salt, stirring constantly, about 30 seconds.
- Add in coconut milk and lime juice and bring to a boil.
- Cook until chicken is no longer pink in the middle, just a minute or two.
- 3.
- Drain pasta and beans; return to saucepot.
- Add coconut milk mixture and cilantro to the pot.
- Sprinkle extra cilantro on top, if desired.
