Chicken & Pasta in Peanut Sauce

• 8 ounces spaghetti thin
• 1 bunch broccoli florets cut in 2-inch lengths
• 1 medium sweet red bell peppers cut in bite-size strips
• 1 pound chicken breast halves, boneless, skinless
• 1 x salt to taste
• 1 x black pepper ground, to taste
• 1 tablespoon olive oil
• 1/2 cup thai peanut sauce
• 1 x sweet red bell peppers crushed, optional

1. In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking.
2. Drain.
3. Return to Dutch oven and set aside.
4. Meanwhile, halve chicken breasts horizontally.
5. Sprinkle chicken with salt and pepper.
6. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F).
7. Transfer to cutting board.
8. Slice chicken; add to pasta and vegetables.
9. Heat through.
10. Add peanut sauce.
11. Pass crushed red pepper.

thin, broccoli, sweet red bell peppers, chicken, salt, black pepper, olive oil, peanut sauce, sweet red bell peppers

Taken from recipeland.com/recipe/v/chicken-amp-pasta-peanut-sauce-48789 (may not work)