====== Peanut Chicken With Pasta And Veggies ======


  *1 can (14 oz) light coconut milk
  *3/4 cup peanut butter
  *2 Tbsp rice vinegar
  *1/2 tsp + 3/4 tsp salt
  *3/4 tsp red pepper flakes
  *2 Tbsp olive oil
  *4 boneless, skinless chicken breast halves (about 1 1/2lb total)
  *1/4 tsp freshly ground black pepper
  *1 lb cappellini or other pasta
  *2 pckg. (1 lb each) coleslaw mix
  *1 bunch scallions, sliced
  *2 Tbsp water
  *2 Tbsp dry-roasted peanuts, chopped

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   - In small bowl, whisk together coconut milk, peanut butter, vinegar, 1/2 tsp salt and red pepper flakes.
   - In very large skillet, heat oil over med-high heat. Season both sides of chicken breasts with remaining salt and black pepper. Add chicken to skillet; cook 4 min. Flip chicken over; cook until center done and no longer red, about 4-5 min. Transfer to plate, cover, and keep warm.
   - Cook pasta until al dente, firm yet tender, per package directions. Drain, return to pot, add 1 Tbsp olive oil to prevent sticking.
   - Place skillet over med heat. Add 1 bag of coleslaw mix, scallions, 2 Tbsp water. Cook, stirring frequently, 2 min. Add second bag of coleslaw mix; cook 2 min.
   - Slice chicken into thin strips. Stir the chicken strips and the coconut-peanut sauce into the vegetables in the skillet. Cook until slightly wilted, 2 minutes.
   - Combine the pasta and chicken mixture in one of the pots or a bowl. Top with the chopped peanuts.

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  Serves: 8      Total Cook Time: 25 min.
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{{tag>food meat maincourse}}