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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

I usually make this without the cilantro and crushed red pepper, and find it just as good.

Nutrition Facts

515.1 calories; protein 27.1g 54% DV; carbohydrates 61.4g 20% DV; fat 19.5g 30% DV; cholesterol 39mg 13% DV; sodium 339.8mg 14% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2011
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
03/02/2011
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. Read More
(11)
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
03/02/2011
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. Read More
(11)
Rating: 4 stars
03/24/2011
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. Read More
(10)
Rating: 5 stars
03/03/2011
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. Read More
(9)
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Rating: 1 stars
03/04/2011
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. Read More
(9)
Rating: 5 stars
04/06/2011
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. Read More
(8)
Rating: 3 stars
05/20/2011
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. Read More
(3)
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Rating: 5 stars
05/22/2013
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 Read More
(1)
Rating: 3 stars
09/10/2013
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 Read More
Rating: 3 stars
10/02/2017
I followed the recipe exactly. I found there was too much pasta for the amount of sauce. Next time I will cook the beans separately then add them to the sauce. Then serve the pasta separately so that people can get more sauce. The flavour was okay but it would benefit from sweet chili sauce and a bit of peanut butter. Read More