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1
For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
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2
For the chicken: Cook the whole-wheat linguine al dente according to box directions.
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3
Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
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4
Coat a large nonstick skillet with cooking spray and add onion.
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5
Cook until translucent and beginning to brown, about 5 to 10 minutes.
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6
Add the chicken, season with salt and pepper and stir in curry powder.
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7
Saute chicken until lightly brown.
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8
Add the peanut butter and allow it to melt to coat the chicken.
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9
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like.
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10
Saute for a few minutes just to release flavor.
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11
Pour the coconut milk sauce over the chicken and vegetables and stir gently.
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12
Cook just until warmed through and thickened a bit, about 3 to 5 minutes.
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13
Season with salt and pepper, as needed.
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14
Garnish with chopped mint and cilantro.
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15
Serve with lime wedges, if desired.
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16
SUZY'S SERVING OPTIONS: (Serves 4 or more can be doubled easily)
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Family Style Put linguine in a large deep platter or decorative bowl and pour mixture over the top.
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Toss gently with tongs.
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Garnish with fresh lime juice, and chopped scallions or herbs.
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20
Low Carb Diets On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate.
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Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions.
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The sauce will form a natural salad dressing for the lettuce.
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23
Individual Plates: Each serving is 2 ounces dry pasta and 1/4 of the chicken mixture.
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24
Garnish it with fresh lime juice, a lime wedge and scallions or herbs.
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25
Serve it on a small exotic plate for added presentation.
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26
NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!
