Shells With Coconut Thai Chicken
Easy pasta dish, with great flavor. fun way to use summer green bean bounty!!
Steps
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.
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.
Ingredients
pasta, salt, green beans, olive oil, boneless chicken breast half, fresh ginger, garlic cloves, red pepper, light coconut milk, fresh lime juice, fresh cilantro