COCONUT CHICKEN AND PASTA

COCONUT CHICKEN and PASTA image

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 15

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16 ounce(s) package of spaghetti pasta
3 tablespoon(s) butter
3 tablespoon(s) minced garlic
3 tablespoon(s) flour
1 1/2 cup(s) coconut milk
2/3 cup(s) sour cream
1/2 cup(s) grated parmesan cheese
1/2 cup(s) whole kernel corn, or other vegetable
1/4 teaspoon(s) salt
1/2 teaspoon(s) white peper
1/8 teaspoon(s) nutmeg
1 pound(s) cooked chicken, cut to bite size
1/2 cup(s) snipped green onion, i use scissors
1 teaspoon(s) dill weed
juice of 1 lemon plus the grated rind

Steps:

Cook pasta to al dente, drain add 1 Tablespoon olive oil and stir to blend, so it does not stick together; cover and set aside
In a large non-stick skillet, over medium heat melt the butter, add the garlic . Stir in the flour and cook until it bubbles and blends smooth.
Slowly add the coconut milk ,stirring until smooth and thickened. Now add the sour cream, corn, Parmesan, salt pepper and nutmeg.
Add the chicken pieces, stir in the green onion, lemon juice and rind, and dill weed. Stir to combine. (if you like the sauce thinner ,blend in a little more coconut milk.) You can combine the sauce over the pasta. or serve it separately and each can serve themselves.