Coconut Curry Thai Chicken

Ingredients

• 1 (13.5-ounce) can light coconut milk
• 1 tablespoon Thai curry paste
• 2 tablespoons curry powder
• 2 teaspoons minced fresh ginger
• 3 cloves garlic, minced
• Dash cayenne pepper
• Kosher salt and freshly ground black pepper
• 8 ounces high-fiber whole-wheat linguine, (recommended: DeCecco)
• Olive oil cooking spray
• 1 Vidalia or other sweet onion, chopped
• 1 pound boneless skinless chicken breast, fat removed, cut into small pieces
• 2 tablespoons peanut butter
• 1 cup thinly sliced roasted red peppers
• 1 cup thinly sliced water chestnuts
• 1 cup scallions, white and green parts, thinly sliced
• Chopped fresh mint and cilantro leaves, for garnish
• Lime wedges, for serving