Skip to main content New this month
Get the Allrecipes magazine

Pasta with Thai-Style Chicken

Rated as 3.7 out of 5 Stars

"Pasta and garlic-flavored chicken in a creamy coconut milk and lime sauce."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 515 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 515 calories; 19.5 g fat; 61.4 g carbohydrates; 27.1 g protein; 39 mg cholesterol; 340 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 9
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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 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 s...

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...