Coconut Curry Thai Chicken

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Coconut Curry Sauce: 

1 (13.5-ounce) can light coconut milk

1 tablespoon Thai curry paste

2 tablespoons curry powder

2 teaspoons minced fresh ginger

3 cloves garlic, minced

Dash cayenne pepper

Kosher salt and freshly ground black pepper

Chicken:

8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco)

Olive oil cooking spray

1 Vidalia or other sweet onion, chopped

1 pound boneless skinless chicken breast, fat removed, cut into small pieces

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 tablespoons curry powder

2 tablespoons peanut butter

1 cup thinly sliced roasted red peppers

1 cup thinly sliced water chestnuts

1 cup scallions, white and green parts, thinly sliced

Chopped fresh mint and cilantro leaves, for garnish

Lime wedges, for serving