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Thai Chicken or Shrimp

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Ingredients

12 oz’s of uncooked fettuccine or linguini
2 c sliced sweet red pepper (thin long strips)
1 c snow peas, trimmed and halved
1/3 c chopped green onions
½ c low-sodium, reduced-fat chicken broth
2 tsp sesame oil
2 Tbsp reduced-fat peanut butter
1 ½ Tbsp reduced-sodium soy sauce
1 Tbsp white or rice vinegar
1 tsp grated ginger root
1 clove garlic, minced
½ tsp crushed red pepper flakes
1 pound cooked - shrimp/chopped chicken breast

Directions

Cook pasta according to package directions. Drain and keep warm.

While pasta is cooking, prepare sauce. In a large saucepan, combine all ingredients except shrimp/chicken. Mix well. Bring to a boil. Reduce heat to medium. Cook and stir for 3-4 minutes, until vegetables are tender-crisp and sauce is bubbly and slightly thickened.

Stir in shrimp/chicken and cook just until heated through, 1-2 minutes. Do not overcook or meat will be rubbery (mostly for the shrimp). Toss hot shrimp/chicken sauce with pasta and serve immediately.