Pasta with Thai-Style Chicken

Ingredients

• 14 ounce coconut milk canned
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger root fresh grated peeled
• 0.8 pound green beans fresh trimmed
• 16 ounce fusilli pasta 
• 2 cloves garlic pressed
• 2 tablespoons juice of lime 
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper flakes red crushed
• 0.8 teaspoon salt 
• 1 pound chicken breast halves boneless skinless thinly sliced

Equipment

• frying pan
• pot
• colander

Directions

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.
2. Drain the pasta and green beans well in a colander set in the sink.
3. 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.