Pasta with Thai-Style Chicken Recipe - Allrecipes.com
Pasta with Thai-Style Chicken Recipe
  • READY IN 40 mins

Pasta with Thai-Style Chicken

Recipe by  

"Pasta and garlic-flavored chicken in a creamy coconut milk and lime sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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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Footnotes

  • Cook's Note
  • I usually make this without the cilantro and crushed red pepper, and find it just as good.
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Reviews More Reviews

Most Helpful Positive Review
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 so I made those adjustments. Will make it again.

 
Most Helpful Critical Review
Mar 02, 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 pieces in the lime juice and ginger and see how that turns out.

 

9 Ratings

Mar 04, 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.

 
Mar 03, 2011

My family really liked it! If you like spicy, you should increase the red pepper, but this amount was perfect for my "no spicy" kids.

 
Apr 06, 2011

doubled everything except for the pasta and green beans, and cooked it all in the slowcooker. cooked frozen chicken on high in the sauce for four hrs, and then on low for two. threw in frozen green beans in the crockpot towards the end. the fresh ginger really makes this one. ran out of coconut milk, so used 1/2 coconut and 1/2 almond milk. recommend using 1/4 the amount of pasta, half the amount of green beans, and half the amount of the milk/sauce mixture (although hubby loved drinking it) Next time, I would add an extra tbs. of lime to enhance the citrisy-flavor. Thanks for sharing.

 
May 19, 2011

it was pretty good. It reminded me of thai green curry chicken. Would make again. I added a whole tsp of red pepper flakes, but it still wasn't very spicy, perhaps because the flakes are old.

 
Sep 10, 2013

I used frozen haricot vert and tossed in some shredded carrots I needed to use up. I do think this needed more red pepper flakes, some other veggies along with the green beans and I think rice noodles might be better..at least for me

 
May 22, 2013

Awesome sauce recipe! I've tried this with pork tenderloin, butternut squash ravioli, and chicken thighs. Totally versatile recipe, totally easy and totally tasty. I didn't change a thing with the sauce. This will be in my favorites :) Thanks for posting

 

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Nutrition

  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 61.4 g
  • 20%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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