-
1
Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish.
-
2
Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
-
3
To roast the red bell pepper:
-
4
-Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
-
5
In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
-
6
Boil the pasta al dente according to box directions.
-
7
Coat a large skillet with cooking spray and saute chicken until browned and cooked through, above 5-7 minutes.
-
8
Add the peanut butter and move around until it melts and coats the chicken.
-
9
Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Saute for about five minutes, until cooked through.
-
10
Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through.
-
11
Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.
