Thai Chicken Pasta

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

1. Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute.
2. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet.
3. Stir until slightly thickened, about 2 minutes.
4. Reduce heat to medium and add chicken, fish sauce and lime juice.
5. Simmer over medium heat until chicken is cooked through, about 2 minutes.
6. Add bell pepper, green onions and basil and cook 2 minutes.
7. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
8. Add broccoli and boil 1 minute.
9. Drain pasta and broccoli.
10. Return to pot.
11. Pour sauce mixture over pasta and toss to coat.
12. Season with salt and pepper.

coconut milk, red curry, fresh ginger, chicken broth, cornstarch, chicken breast halves, fish sauce, lime juice, red bell pepper, green onions, fresh basil, linguine, broccoli florets

Taken from www.epicurious.com/recipes/food/views/thai-chicken-pasta-5388 (may not work)