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Linquine w/Chicken in Coconut Curry sauc

Source of Recipe

distopiangirl/EDC


Recipe Introduction

Chicken Over Linguine in Butternut Squash, Coconut and Curry Sauce

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6353.1

List of Ingredients

3 medium boneless skinless chicken breasts, diced.
1 large onion
1.5 pounds of butternut squash -- seeded, peeled, and chopped.
2 cups of chicken broth
3 cloves garlic
1.5 cups coconut milk
3 tbs lime juice
1 tablespoon curry (or more for spicy)
1 sprig of fresh cilantro
Tbs of olive oil
1 box linguine
1 tsp corn starch
1/4 cup shredded coconut


Recipe

FIRST: Heat oil in pan and saute chicken until cooked. Add onions and garlic. Saute about 5 more minutes. Add the chicken broth and bring to a boil. Cover and cook 5 mins.

MEANWHILE: Steam the butternut squash until tender. Boil water for linguine. Once squash is done, take the leaves from the sprig of cilantro, cooked squash, and lime juice and puree in a food processor until smooth.

THEN: While the noodles cook, stir the coconut milk, coconut, curry, and squash mixture into the chicken. Bring to a boil once again. Add corn starch. Cover and simmer for another 5 mins. Drain pasta and let sauce stand 3-5 minutes until slightly thickened. Toss well and serve immediately.

Serves 6.