Thai Curried Chicken Penne
CATEGORIES
INGREDIENTS
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 cup light coconut milk
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons red curry paste
  • 1 to 2 teaspoons Thai fish sauce
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
  • 2 tablespoons chopped green onions (optional)
DIRECTIONS
  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in pasta; toss well to combine. Sprinkle with green onions, if desired.