Coconut Curry Chicken and Pasta

Instructions

1. 1

   Begin by cooking the fusilli pasta according to the package instructions. Drain and set aside.

2. 2

   Heat the olive oil in a large pan over medium heat. Add the chicken thighs and cook until browned and cooked through, about 6-8 minutes per side. Remove from the pan and set aside.

3. 3

   In the same pan, add the green and red bell peppers and asparagus. Sauté for 3-4 minutes until they start to soften.

4. 4

   Add the curry powder to the vegetables and stir well to coat.

5. 5

   Pour in the coconut milk and honey, stirring to combine. Bring the mixture to a simmer.

6. 6

   Slice the cooked chicken thighs and return them to the pan. Stir to combine with the sauce and vegetables.

7. 7

   Add the cooked pasta to the pan and toss everything together until well combined and heated through.

8. 8

   Serve the coconut curry chicken and pasta hot, garnished with fresh herbs if desired.