Spicy Thai Chicken Pasta

• 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

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.

chicken breast halves, chicken broth, peanut butter, soy sauce, brown sugar, lemon juice, gingerroot, garlic, red pepper, linguine, fresh vegetables, wooden skewer

Taken from www.food.com/recipe/spicy-thai-chicken-pasta-235693 (may not work)