• 1/4 cup unsweetened shredded coconut
• 1 Tbs. water
• 1 boneless skinless chicken breast half, cut into 1/4 inch dice
• 4 cups chicken stock
• 2 ounces linguine
• 2 tsp. curry powder
• 1-2/3 cups canned unsweetened coconut milk
• 2 Tbs. fresh cilantro

Spread coconut on a microwave safe plate, sprinkle with water and stir to moisten. Microwave 4 minutes on high, uncovered, stirring once, or until lightly golden. Set aside. Combine chicken and stock in a bowl. Cover and microwave 7-8 minutes on high, or until boiling. Add linguine, curry powder and salt to taste. Cover and microwave 8-10 minutes on high, or until pasta is al dente. Stir in coconut milk. Cover and microwave 1-2 minutes on high, or until heated through. Serve sprinkled with toasted coconut and cilantro.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 449, fat 29.4g, 58% calories from fat, cholesterol 26mg, protein 21.7g, carbohydrates 27.2g, fiber 4.0g, sugar 4.6g, sodium 825mg, diet points 11.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 1.3, Lean meat: 0.7, Fat: 5.1, Sugar: 0.0, Very lean meat protein: 1.4

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