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Coconut Fusilli with Pineapple, Cranberries and Shredded Chicken
- 1 1/2 cups cooked shredded chicken
- 1/2 cup dried cranberries
- 1 cup chopped pineapple
- 2 tablespoons olive oil
- 1 red onion, sliced thin
- 1 cup coconut milk
- 1/2 cup cream of coconut
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
- 8 ounces cooked fusilli
- 1/2 cup flaked coconut
- Fresh ground pepper
- Directions1. Combine chicken, cranberries and pineapple in bowl, set aside.
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