\u00c2\u00a0<\/p>\n
4 boneless , skinless chicken breast halves cut in thin slices.<\/span><\/p>\n 1 medium onion, chopped<\/span><\/p>\n 3\/4 C. roasted, unsalted peanuts, divided<\/span><\/p>\n 2 cloves garlic<\/span><\/p>\n 1 piece (about 1-inch) ginger, peeled<\/span><\/p>\n 2 tsp. vegetable oil<\/span><\/p>\n 2 T. curry powder<\/span><\/p>\n 1 C. coconut milk<\/span><\/p>\n 1 1\/2 C. chicken broth<\/span><\/p>\n 2 tsp. lemon zest<\/span><\/p>\n 1 cinnamon stick<\/span><\/p>\n 1\/2 pound fettuccini pasta<\/span><\/p>\n 1\/2 tsp. salt<\/span><\/p>\n 1\/2 C. chopped scallions<\/span><\/p>\n 1\/4 C. grated coconut, toasted <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In bowl of food processor, place onion, 1\/4 C. of the peanuts, garlic and ginger; pulse until paste is formed. In a large nonstick frypan over medium heat, place vegetable oil. Add onion paste and cook 1 minute. stirring. Stir in curry powder; cook 1 minute. Whisk in coconut milk, chicken broth, lemon zest and cinnamon stick. Simmer over medium heat for 10 minutes. Remove cinnamon and stir in sliced chicken; simmer 7 minutes. While chicken is cooking, bring a large pot of salted water to a boil over medium high heat. Add fettuccini and cook for about 4 minutes; drain. Place pasta in serving bowl; add chicken, sauce and salt; toss. Sprinkle with remaining 1\/2 C. chopped peanuts and coconut. Makes 4 servings.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 4 boneless , skinless chicken breast halves cut in thin slices. 1 medium onion, chopped 3\/4 C. roasted, unsalted peanuts, divided 2 cloves garlic 1 piece (about 1-inch) ginger, peeled 2 tsp. vegetable oil 2 T. curry powder 1 C. coconut milk 1 1\/2 C. chicken broth 2 tsp. lemon zest 1 cinnamon stick 1\/2 pound fettuccini pasta 1\/2 tsp. salt 1\/2 C. chopped scallions 1\/4 C. grated coconut, toasted \u00c2\u00a0 In bowl of food processor, place onion, 1\/4…<\/p>\n