Ingredients

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
• 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

Directions

SUZY'S SERVING OPTIONS: (Serves 4 or more – can be doubled easily)

Family Style – Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.

Low Carb Diets – On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.

Individual Plates: Each serving is 2 ounces dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.

NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!