Chicken Pappardelle with Fragrant Coconut Sauce
- 250 grams thin Tagliatelle
- 500 grams Chicken breasts
- 6 scallions
- 1 garlic
- 2 centimeters ginger
- 2 tablespoons Coconut oil
- 50 grams Peanut butter
- 250 milliliters Coconut milk
- 200 milliliters Chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon lemon juice
- Chili powder
- 2 tablespoons chopped Peanuts
Cook the pappardelle in boiling salted water until al dente.
Rinse the chicken, pat dry and cut into bite-size pieces. Rinse the scallions and cut on a diagonal into 2-3 cm (approximately 3/4-1 1/8 inch) pieces. Peel and finely chop the garlic and ginger. Heat the oil in a skillet. Add the chicken and cook until golden brown. Stir in the scallions, garlic and ginger, and cook until fragrant. Stir in the peanut butter, coconut milk and chicken broth, and simmer until creamy, about 2-3 minutes. Drain the pasta. Add the pasta to the skillet and toss until thoroughly combined. Season the soy sauce, lemon juice, and the chili powder to taste.
Serve garnished with the peanuts.