Spicy Thai Chicken Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 cup chicken broth
• 1/3 cup creamy peanut butter
• 1/3 cup low sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 1 teaspoon minced gingerroot
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 16 ounces linguine
• 16 ounces assorted fresh vegetables (any kind)
• wooden skewer

Recipe

• 1 place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
• 2 cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
• 3 in 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
• 4 microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
• 5 place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. seal bag; marinate in refrigerator for several hours.
• 6 soak skewers in water for at least 10 minutes.
• 7 remove chicken from marinade and weave onto skewers; discard marinade.
• 8 place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
• 9 broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
• 10 meanwhile, cook linguine in large pot of boiling water for 5 minutes. drain water and add reserved marinade and vegetables.
• 11 cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
• 12 place pasta on large platter.
• 13 top with skewers of cooked chicken.