My Thai Chicken Pasta
1 cup chopped yellow onion
1 tablespoon vegetable oil
1 cup grape tomatoes
2 1/2 cups shredded cooked chicken
14 1/2 ounce can light coconut milk
2 tablespoons red curry paste
12 ounces uncooked imported Italian pasta
Chopped green onion
Cook pasta according to package directions, set aside. In a skillet cook onion in oil over medium-high heat until slightly transparent. Add tomatoes, chicken, coconut milk and red curry paste and simmer 2-3 minutes. Add the pasta, then fold in fish sauce. Serve with lime slices, cilantro and chopped green onion.
Note: Instead of pasta, you can substitute spaghetti squash.