Pasta with Thai-Style Chicken

Pasta with Thai-Style Chicken

8
miriamel 0

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

40 m servings 515 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

8
  1. 9 Ratings

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Most helpful positive review

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 begin...

Most helpful critical review

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 chi...

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 chi...

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 begin...

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.

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.

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 g...

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.

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 n...

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 t...