Step 1

Fillet the chicken breast and pound the pieces to an even thickness. [Optionally, tenderize the chicken with baking soda. Dust the baking soda lightly over both sides of the fillets. Let sit for 15 minutes, then rinse off all the baking soda and pat dry with paper towels.] Season the chicken all over with salt and black pepper.

Step 2

Mix together the sauce ingredients and set aside.

Step 3

Begin boiling a large pot of salted water for the pasta as you prep other ingredients. Boil pasta per package instructions for al dente, then drain a set aside, keep covered. (I typically add the pasta to the water during step 5)

Step 4

Heat the oil in a skillet over medium-high heat. Sauté the chicken until each side has some browning and the chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side. Remove chicken to a cutting board.

Step 5

Carefully wipe the skillet clean of excess oil, then add the coconut milk mixture. Once it’s boiling reduce heat to medium low, add the chicken back to the pan let simmer for ~5 minutes, occasionally spooning the sauce over the chicken. Remove the chicken back to the cutting board and ensure it’s cooked through. Allow the chicken to rest, and continue to reduce the sauce until it’s thick enough that a spatula pushed through the sauce briefly leaves streaks in the pan, about 5 minutes.

Step 6

Once the sauce is ready, remove from heat and reserve about 2 tbsp (for topping the chicken). Toss the pasta in the remainder of the sauce. Plate the pasta, and top with the chicken sliced into bite sized pieces. Top the chicken with the remaining sauce and garnish the whole dish with the cilantro.