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  1. Prepare pasta in salted water according to box instructions.
  2. Season chicken breast with salt, pepper, garlic and ginger. Set aside.
  3. Heat a large skillet on medium high heat, add oil and sear chicken breast on both sides until done.
  4. In a separate sauce pot heat coconut milk and fresh ginger root. Reduce heat to medium, add cracked red pepper and allow to simmer.
  5. Pour coconut milk over chicken and allow to cook for at least 8-10 minutes.
  6. Toss together pasta, chicken and coconut milk mix with fresh basil.
  7. Gently toss in pistachios and top with fresh raspberries and fresh lime juice. Garnish with parmesan cheese. Serve immediately.