Chicken Satay With Conchigli

1
Slice the chicken into strips and leave to marinate in salt and pepper and sesame oil for 30 minutes
2
Thread the chicken strips onto the wooden skewers and place in a preheated oven at 180 degrees for 15 minutes or until slightly browned.
3
In a saucepan, heat the coconut milk and add the ground peanuts. Add the soy sauce, brown sugar, garlic and lemon juice. Let it simmer for 20 minutes and reduce by half. Add salt to taste.
4
Cook the pasta as per the instructions on the packet. Drain
5
In a frying pan, heat the sesame oil and sauté the julienned red peppers and carrots. Season and add the pasta;sprinkle the sesame seeds on top.
6
Serve the pasta into 4 portions. Add the chicken skewers on top and pour on the satay sauce. Sprinkle the chopped peanuts to garnish.

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