Ingredients
12
oz. uncooked linguine
1
teaspoon curry powder
1/2
teaspoon salt
1 1/2
lb. chicken breast strips for stir-frying
2
tablespoons oil
1
cup chopped onions
2
garlic cloves, minced
1
(14-oz.) can coconut milk
1/4
cup lime juice
2
tablespoons brown sugar
3
tablespoons soy sauce
1/4
teaspoon crushed red pepper flakes
1/2
cup extra-crunchy peanut butter
2
tablespoons chopped fresh cilantro, if desired
Preparation
Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine curry powder and salt; mix well. Place chicken strips in medium bowl. Sprinkle with curry mixture; toss to coat. Set aside.
Heat oil in large skillet over medium heat until hot. Add onions; cook 3 to 4 minutes or until softened, stirring frequently. Add garlic; stir to combine. Add chicken; cook 5 to 7 minutes or until chicken is no longer pink in center. Remove chicken mixture from skillet; place on plate.
In same skillet, combine coconut milk, lime juice, brown sugar, soy sauce and pepper flakes; mix well. Bring just to a boil. Stir in peanut butter until well blended. Increase heat to high; cook 6 to 8 minutes or until thickened, stirring constantly. Add chicken mixture; cook 1 to 2 minutes or until thoroughly heated.
To serve, arrange cooked linguine on serving platter. Top with chicken mixture. Sprinkle with cilantro.
