Nutrition per serving may change if servings are adjusted.
4 ounces dried whole wheat linguine or spaghetti
1 tablespoon olive oil, divided
3 shallots, finely chopped (6 Tablespoons)
2 large cloves garlic, minced
¼ teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves, cut into bite-size strips
¼ teaspoon coarsely ground black pepper
2 tablespoons lime juice
1 cup unsweetened light coconut milk
¼ cup plain low-fat Greek yogurt
1 tablespoon finely shredded lime peel
½ cup coarsely snipped fresh cilantro, divided
Fresh cilantro sprigs (optional)
Lime wedges (optional)
Cook pasta according to package directions, except omit any salt called for on package. Drain pasta; set aside.
Meanwhile, in an extra-large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add shallots, garlic, and crushed red pepper; cook 30 seconds. Sprinkle chicken breast strips with black pepper; add to skillet. Cook and stir until chicken is no longer pink. Using a slotted spoon, transfer chicken to a plate; cover with foil and keep warm.
Whisk the remaining 1 teaspoon oil and the lime juice into the skillet, using a wooden spoon to scrape up any browned bits from bottom of the skillet. Add cooked pasta; toss to coat. In a small bowl, whisk together coconut milk, yogurt, and lime peel; add to the skillet. Cook and stir 2 minutes. Stir in ¼ cup of the snipped cilantro and the cooked chicken. Heat through. Sprinkle with the remaining ¼ cup snipped cilantro. If desired, garnish with cilantro sprigs and/or lime wedges.