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Raspberry-Coconut Chicken Pasta

April 24, 2017 By: Chef Monica Smith Comments

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Tagged: Natural Quick & Easy Potluck Summer Dinner Kid Friendly Easy Chicken Breast Recipes, Easy Pasta Dinner Weddings Kid Friendly Holidays & Entertaining Cheese Raspberries Dinner Lunch Chicken Chicken Recipes Raspberries Our Brands Dish it Up Memorial Day Cheese Main Dish Coconut Pasta Dinners Food Lion Graduation Quick Dinner 30 Minutes or Less Father's Day Trusted Brands Mother's Day Recipes Mother's Day Party Nature's Place

Prep:: 7 minutes
Cook:: 15 minutes
Serves:: 6

This is surprising combination is bursting with summer flavor. Shock your guest with this recipe at your next dinner.

Ingredients

Select ingredients:

2 lbs. boneless, skinless Nature’s Place Chicken Breasts, medium diced

1 lb. Food Lion Shell Pasta

Kosher Salt and Food Lion Black Pepper to taste

1 teaspoon Food Lion Ground Ginger

¼” cut fresh Ginger Root, de-skinned and whole

1 tablespoon Food Lion Garlic Salt

1 bunch fresh Basil, thinly sliced

½ teaspoon Food Lion Crushed Red Pepper

Two 15 oz. cans of Coconut Milk

1 cup Pistachios, roasted

2 pints of Raspberries

½ fresh Lime Juice

4 oz. Food Lion Shredded Parmesan Cheese

Directions

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

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