Red Curry Chicken Noodles

• 12 oz. pkg. fresh fettuccine pasta
• 1 T. EVOO
• 1 lg. yellow onion
• 1 red bell pepper, cored and diced
• 14 oz. can coconut milk
• 1 1/2 - 2 1/2 T. red curry paste (to taste)
• Meat from 1 1/2 lb. rotisserie chicken
• 1/3 C. chopped fresh cilantro
• 1 lime, quartered

1. Bring a lg. saucepan of salted water to a boil. Add the pasta and cook according to pkg. directions. Drain and set aside.
2. In a lg. saute pan over med.-high heat, heat the EVOO. Add the onion and bell pepper, saute until tender, about 10 min. Add the coconut milk and red curry paste. Stir until the curry paste and coconut milk are smooth, then bring to a simmer.
3. Chop or ppull the chicken meat into bite-size chunks, then add to the coconut-milk mixture. Toss well to coat evenly. If the meat is cold, return to a simmer. Stir in the cilantro. Serve the pasta topped with the chicken. Add the pasta to the chicken and toss to mix. Just before serving squeeze a bit of lime juice over each plate.

fresh fettuccine pasta, evoo, yellow onion, red bell pepper, coconut milk, red curry, rotisserie chicken, fresh cilantro, lime

Taken from www.epicurious.com/recipes/member/views/red-curry-chicken-noodles-50181103 (may not work)