Lemon Coconut Thai-Inspired Pasta

Ingredients

• 5 ounce arugula 
• 0.5 cup bean sprouts 
• 1 cup coconut milk 
• 0.5 cup cooking wine dry white
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced to taste
• 3  green onions chopped
• 0.1 teaspoon ground pepper black
• 0.3 cup juice of lemon fresh
• 1  lemon zest 
• 2 tablespoons olive oil 
• 0.1 teaspoon pepper flakes red
• 2  roma tomatoes diced (plum)
• 0.3 teaspoon salt 
• 1.5 cups meat from a rotisserie chicken shredded cooked
• 8 ounce pasta like spaghetti 

Equipment

• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes.
2. Drain and return spaghetti to pot.
3. Whisk coconut milk, white wine, lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
4. Stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes.
5. Add coconut sauce; stir to combine.
6. Serve pasta over a bed of arugula.
7. Sprinkle with lemon zest.