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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions, except omit any salt. Drain pasta; set aside.
Meanwhile, in an extra-large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add shallots, garlic and crushed red pepper; cook 30 seconds. Sprinkle chicken breast strips with black pepper; add to skillet. Cook and stir until chicken is no longer pink. Using a slotted spoon, transfer chicken to a plate; cover and keep warm.
Whisk the remaining 1 teaspoon oil and lime juice into the skillet, using a wooden spoon to scrape up any browned bits from bottom of the skillet. Add cooked pasta; toss to coat. In a small bowl, whisk together coconut milk, yogurt and lime peel; add to the skillet. Cook and stir 2 minutes. Stir in 1/4 cup snipped cilantro and the cooked chicken. Heat through. Sprinkle with the remaining 1/4 cup snipped cilantro. If desired, garnish with cilantro sprigs and/or lime wedges.