Shells With Coconut Thai Chicken

Easy pasta dish, with great flavor. Fun way to use summer green bean bounty!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 16  ounces  shell or fusilli pasta
•  salt
• 3⁄4 lb green beans, trimmed
• 1  tablespoon olive oil
• 1  lb boneless chicken breast half, thinly sliced
• 2  tablespoons  grated peeled fresh ginger
• 2  garlic cloves
• 1⁄8 teaspoon  crushed  red pepper
• 1 (14 ounce) can light coconut milk
• 2  tablespoons fresh lime juice
• 1⁄4 cup  chopped fresh cilantro

Directions

1. 1. In large pot, cook pasta in boiling salted water as label directs. When there is just 3-4 minutes left of cooking time, add green beans to pasta cooking water and continue cooking until pasta and beans are done. (Beans will turn bright green and soften, but don't let them get mushy!).
2. 2. Meanwhile, in a skillet, heat olive oil over medium-high heat until hot. Add chicken and cook about 2 minutes until chicken just loses its pink color, stirring occasionally. Add ginger, garlic, crushed red pepper, and 3/4 tsp salt, stirring constantly, about 30 seconds. Add in coconut milk and lime juice and bring to a boil. Cook until chicken is no longer pink in the middle, just a minute or two.
3. 3. Drain pasta and beans; return to saucepot. Add coconut milk mixture and cilantro to the pot. Sprinkle extra cilantro on top, if desired.