Pasta with Thai-Style Chicken Recipe

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

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.