Coconut Curry Thai Chicken Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup thinly sliced roasted red peppers

8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco)

1 pound boneless skinless chicken breast, fat removed, cut into small pieces

1 cup thinly sliced water chestnuts

1 tablespoon Thai curry paste

Kosher salt and freshly ground black pepper

Dash cayenne pepper

1 Vidalia or other sweet onion, chopped

3 cloves garlic, minced

2 teaspoons minced fresh ginger

2 tablespoons peanut butter

Chopped fresh mint and cilantro leaves, for garnish

Lime wedges, for serving

1 (13.5-ounce) can light coconut milk

2 tablespoons curry powder

Olive oil cooking spray

1 cup scallions, white and green parts, thinly sliced

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