Creamy Coconut Lime Chicken with Pasta

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 1/4 cup of the snipped cilantro and the cooked chicken. Heat through. Sprinkle with the remaining 1/4 cup snipped cilantro. If desired, garnish with cilantro sprigs and/or lime wedges.