Thai Chicken Pasta

Submitted by Abby Girl

"This sauce is devine! For a change, I sometimes use a combination with prawns, shrimp and mussles instead of the chicken. As this sauce cooks up fairly quickly, I would start cooking the pasta while the sauce is being cooked"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 14 ounces coconut milk
• 2 tablespoons curry paste
• 1 tablespoon fresh ginger, minced
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 1⁄2 lbs chicken breasts, cut into 2-inch pieces
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 small red pepper, chopped
• 1 cup green onion, chopped
• 2 cups broccoli florets
• 1 1⁄4 cups fresh basil, chopped
• 1 lb linguine or 1 lb shell pasta

directions

1. Stir coconut milk, curry paste and ginger in heavy skillet over medium high heat until paste dissolves, about 1 minute.
2. Mix broth and cornstarch in small bowl until cornstarch dissolves; add to skillet.
3. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice.
4. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onion, broccoli and cook 2 minutes or until vegetables are tender crisp.
5. Note: If you like your veggies cooked more thoroughly, add them with the chicken. If using prawns (instead of chicken), add them right at the end and cook until they are opaque.