Coconut Thai Chicken Noodles


Recipe by Deanna Segrave-Daly, RD

Serves 4

1 tbsp canola oil
1 tbsp garlic (finely chopped)
14 oz chicken breast tenders (boneless; skinless; cut in bite-size chunks)
1 tbsp curry powder
1 1⁄4 c unsweetened coconut milk
2 c low sodium chicken broth (fat-free)
1 tsp sugar
1⁄8 tsp salt
2 tbsp lime juice
3⁄4 lb dried whole wheat spaghetti noodles

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, then turn heat down so sauce is at a lively simmer. Cook about 10 minutes, until meat is cooked through.

Add Libby’s® Cut 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.