Thai Chicken Broccoli Salad

Ingredients

• 4 ounces linguine, uncooked
• nonstick cooking spray
• 1/2 lb boneless skinless chicken breast, cut into 2 x 1/2 inch pieces
• 1 garlic clove, minced
• 2 cups broccoli florets
• 2 tablespoons cold water
• 2/3 cup red bell pepper, chopped
• 6 green onions, sliced diagonally into 1 inch pieces
• 1/2 cup peanut butter, creamy
• 2 tablespoons hot water
• 2 tablespoons soy sauce
• 2 teaspoons dark sesame oil
• 1/2-1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1/4 cup unsalted peanuts, chopped

Directions

1. 1

   Cook pasta according to package directions. Drain; set aside.

2. 2

   Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.

3. 3

   Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.

4. 4

   Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.