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Ingredients

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Directions

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  • In small bowl, whisk together coconut milk, peanut butter, vinegar, 1/2 teaspoon of the salt and the red-pepper flakes.

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  • In large skillet, heat oil over medium-high heat. Season both sides of chicken breasts with remaining 3/4 teaspoon salt and the black pepper. Add chicken to skillet; cook 4 minutes. Flip chicken over; cook until internal temperature registers 170 degrees F on instant-read thermometer, 4 to 5 minutes. Transfer to plate; cover and keep warm.

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  • Cook cappellini in large, deep pot of lightly salted boiling water until al dente, firm yet tender, following package directions. Drain.

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  • Meanwhile, place skillet over medium heat. Add 1 bag of coleslaw mix, the scallions and 2 tablespoons water; cook, stirring frequently, 2 minutes. Add second bag of coleslaw mix; cook 2 minutes.

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  • Slice chicken into thin strips. Stir half of the chicken strips and the coconut-peanut sauce into the vegetables in the skillet; cook until slightly wilted, 2 minutes. Transfer to large bowl.

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  • Add cappellini to the chicken mixture; toss to mix well. Top with the remaining sliced chicken and chopped peanuts. Serve immediately. Makes 8 servings.

Nutrition Facts

584 calories; 24 g total fat; 6 g saturated fat; 47 mg cholesterol; 559 mg sodium. 58 g carbohydrates; 7 g fiber; 33 g protein;

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