Ingredients

• 1 ½ cup unsweetened coconut milk
• 1/3 cup smooth peanut butter
• 1/3 cup soy sauce
• 2 tablespoon fresh lime juice
• 2 tablespoon sesame oil
• 2 tablespoon minced and peeled fresh ginger
• 1 tablespoon honey
• 1 ½ teaspoon tabasco sauce
• ¾ cup diced red bell pepper
• ½ cup sliced mushrooms
• ½ cup chopped green onions
• 1-pound skinless, boneless chicken breast halves, cut into ¼ inch wide strips
• 1-pound linguine

Directions

• Directions
• Heat 2 tablespoons oil in heavy large saucepan over medium heat.
• Add garlic and jalapenos; sauté until tender but not brown, about 3 minutes.
• Add the coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey, tabasco and mix well until smooth.
• Bring to a simmer. Take off heat and season with salt and pepper.
• If desired refrigerate for up to 24 hours.
• Heat 1 tablespoon oil in a heavy skillet over medium high heat.
• Add the red pepper, mushrooms and green onions and cook for about 3 minutes.
• Add the skinless, boneless chicken and cook until done (about 5 minutes).
• Add this to the sauce.
• Cook the paste in a pot of salted, boiling water until tender, but not overdone. Drain.
• Bring sauce to a simmer and pour over pasta.
• Toss well until coated. Serve.