1 tablespoon canola oil
2 cloves garlic, minced
1 pound boneless chicken breasts, cubed
1 tablespoon curry powder
1 can (10.5 oz.) coconut milk
2 cups chicken broth
1 teaspoon sugar
1/8 teaspoon salt
1 can (14.5 oz.) Libby's Cut Green Beans, drained
2 tablespoons lime juice
8 ounces whole wheat spagetti noodles, cooked
1. Heat oil in large skillet over medium. Add garlic; cook 1 minute. Add chicken and curry powder; cook until no longer pink.
2. Add coconut milk, broth, sugar, and salt; stir well. Bring to boil, then reduce heat to simmer. Cook 5 minutes.
3. Add green beans and lime juice; heat through, about 1 minute.
4. Divide noodles among four bowls. Ladle chicken curry over noodles in each bowl.