Hubby found this recipe long before kids. I made it again more recently and it was not rejected, so I consider it a win. Pnut is sensitive to spice. Trex liked it.
Ingredients
1- 16 oz package of pasta shells
3/4 pounds of green beans or asparagus
1 tbsp oil
1 pound chicken breast, thinly sliced
2 garlic cloves, minced
2 tbsp fresh ginger
crushed red pepper
1- 14 oz can of coconut milk
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro leaves
3/4 tsp salt or garlic salt
Directions
- In a large saucepot, prepare pasta in boiling salted water. After cooking pasta for 5 minutes, add cleaned and cut green beans to pasta to continue cooking till both are finished cooking.
- Sautee ginger, garlic, red pepper, chicken until no longer pink. Add salt or to taste.
- Add coconut milk, lime juice, heat to boiling.
- Drain pasta and beans, add to chicken coconut mixture. Combine and serve.
