• 6servings
  • 30minutes
  • 600calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) large shell pasta or fusili

  2. Salt

  3. 3/4 pound(s) green beans , trimmed 1 tablespoon(s) olive oil

  4. 1 pound(s) skinless, boneless chicken-breast halves , thinly sliced 2 tablespoon(s) peeled and grated fresh ginger

  5. 2 clove(s) garlic , crushed with press 125 teaspoon(s) (or more, to taste) crushed red pepper

  6. 1 can(s) (14 ounces) light coconut milk (not cream of coconut)

  7. 2 tablespoon(s) fresh lime juice

  8. 1/4 cup(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. In large saucepot, prepare pasta in boiling salted water as label directs. After pasta has cooked 5 minutes, add green beans to pasta cooking water and continue cooking until pasta and beans are done.

  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken and cook, stirring often, about 2 minutes until chicken just loses its pink color. Add ginger, garlic, crushed red pepper, and 3/4 teaspoon salt, stirring constantly, about 30 seconds. Stir in coconut milk and lime juice; heat to boiling.

  3. Drain pasta and beans; return to saucepot. Add coconut-milk mixture and cilantro; toss well.


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