Pasta Shells With Thai-Style Chicken
1 lb large shell pasta
salt
1/4 pound green beans, trimmed
1/4 pound asparagus
1/2 red pepper, sliced
1 TB olive oil
1 lb skinless, boneless chicken-breast halves,
thinly sliced
1 tsp Signature Spices Golden Thai Rub
2 garlic cloves, crushed with garlic press
1/8 to 1/4 tsp crushed red pepper
1 can (14 ounces) light coconut milk (not cream of coconut)
2 TB fresh lime juice
1/4 cup chopped fresh cilantro leaves
In large saucepan, prepare pasta in boiling salted water as label directs. After
pasta has cooked 5 minutes, add green beans and asparagus to pasta cooking
water and continue cooking until pasta the vegetables are done. In nonstick
12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken and
cook, stirring often, about 2 minutes until chicken just loses its pink color. Add red
pepper, Golden Thai Rub, garlic, crushed red pepper, and 3/4 tsp salt, stirring
constantly, about 30 seconds. Stir in coconut milk and lime juice; heat to boiling.
Drain pasta and vegetables; return to saucepan. Add coconut-milk mixture and
cilantro; toss well.
