Coconut Thai Chicken Noodles
Summary
 | |
| Yield | |
|---|---|
| Prep time | 20 minutes |
Description
This is a delicious dish to introduce kids to the flavor of curry; it is not spicy, but rather slightly sweet with a punch of lime. Substitute shrimp or beef if desired. Or, since whole wheat noodles contain protein, this dish can be made without meat for Meatless Monday.
Ingredients
- 1 T canola oil
- 1 T garlic, finely chopped
- 14 oz chicken boneless, skinless chicken breast tenders, cut in bite-size chunks
- 1 T curry powder
- 1 1⁄4 c unsweetened coconut milk
- 2 c fat-free, less sodium chicken broth
- 1 t sugar
- 1⁄8 t salt
- 1 cn (14.5 ounce) Libby’s® Cut Green Beans, drained
- 2 T Lime juice
- 3⁄4 lb dried whole wheat spaghetti noodles
Instructions
Heat oil in large non-stick skillet over medium heat; add garlic and cook 1 minute. Add chicken to pan and sprinkle curry powder over cooking chicken; cook 1 to 2 minutes, tossing occasionally to brown chicken on all sides. Add coconut milk, chicken broth, sugar, salt, and stir well. Bring to a gentle boil (large bubbles breaking,) then turn heat down so sauce is at a lively simmer (small bubbles breaking.) Cook about 10 minutes, until meat is cooked through. Add green beans to chicken mixture and heat through, about 1 minute; stir in lime juice.
Meanwhile, cook noodles according to package direction. Strain in colander then divide noodles among individual serving bowls.
To serve, ladle chicken curry into each bowl of noodles.
