• 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

1. In small bowl, whisk together coconut milk, peanut butter, vinegar, 1/2 tsp salt and red pepper flakes.
2. 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.
3. Cook pasta until al dente, firm yet tender, per package directions. Drain, return to pot, add 1 Tbsp olive oil to prevent sticking.
4. 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.
5. 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.
6. Combine the pasta and chicken mixture in one of the pots or a bowl. Top with the chopped peanuts.

Serves: 8      Total Cook Time: 25 min.