Thai Chicken Broccoli Salad

All prep work should be done before starting
this recipe to cook as this dish cooks quickly.

Ingredients:
4 oz whole wheat linguine or spaghetti
Non-stick cooking spray
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups broccoli florets
2 Tbsp cold water
2/3 cup red bell pepper, chopped
6 green onions, sliced diagonally into 1-inch pieces
1/4 cup reduced-fat creamy peanut butter
2 Tbsp hot water
2 Tbsp reduced sodium soy sauce
2 Tbsp dark sesame oil
1/2 tsp red pepper flakes
1/8 tsp garlic powder
1/4 cup unsalted peanuts, chopped

Directions:
Cook pasta according to package directions, omitting salt.
Drain and set aside. Spray large nonstick skillet
with cooking spray and heat over medium-high heat.
Add chicken; stir-fry for five minutes
or until chicken is no longer pink.
Remove chicken from skillet.
Add broccoli and cold water to skillet.
Cook, covered, two minutes or until broccoli is crisp-tender.
Remove broccoli from skillet.
Combine pasta, chicken, broccoli,
bell pepper, and onions in large bowl.
Combine peanut butter, hot water, soy sauce, sesame oil,
red pepper flakes and garlic powder in small bowl until well blended. Drizzle over pasta mixture, toss to coat.
Top with peanuts before serving.