Chicken Saté Sauté

 

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

• 1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
• 2 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.
• 3 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.
• 4 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.
• 5 To serve, arrange cooked linguine on serving platter. Top with chicken mixture. Sprinkle with cilantro.