For the Sauce:
1/2 cup peanut butter
1/2 cup coconut milk
garlic cloves, finely chopped
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp fresh lime juice
1 tsp sesame oil
1 tsp sriracha hot chili sauce
  For the Salad:
1 Tbsp salt, kosher, coarse
1 lb chicken breast cutlets, pounded very thin
1 Tbsp sesame oil
1 tsp sriracha hot chili sauce
red bell pepper, chopped
cucumber, thinly sliced
1/2 cup shredded carrots
green onions, thinly sliced
1/2 cup cilantro, finely chopped
1/4 cup basil leaves, shredded
10 oz Ronzoni® Gluten Free with Cauliflower, Rice Flour and Fava Beans Penne

Cooking Directions:

Preheat a grill or grill pan to medium high. Bring a large pot of salted water to a boil.

Make the sauce: Whisk all of the ingredients together in a bowl until smooth (if you are having trouble incorporating the peanut butter, warm the sauce slightly in the microwave or a small saucepan, just enough to loosen and allow it to mix). Add water, about a teaspoon at a time, until the sauce is a nice coating consistency (not drippy, but not too thick either.)

Make the salad: Toss the chicken with the sesame oil, Sriracha, and 1/2 tsp. salt. Grill the chicken, turning once, until lightly charred and just cooked through, about 3 minutes per side. Let rest 5 minutes and then cut crosswise into strips.

Cook the cauliflower penne according to package direction and rinse and drain under cold water to cool. Toss the pasta with the bell pepper, cucumber, carrots, green onions, about three quarters of the cilantro and basil, and the sauce. Serve in shallow bowls topped with the grilled chicken and the remaining herbs.