Peanut Butter Pasta With Roasted Chicken

• Pasta:
• 1 1/2 cup smooth or chunky peanut butter
• 3 Tbls freshly grated ginger
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1 tbls red chili paste(optional)
• 4 cups chicken broth
• 1 lb spaghetti
• Sauce:
• 3 Tbls sesame oil
• 1/4 cup balsamic vinegar
• 3 Tbls soy sauce
• Chicken:
• 4 boneless,skinless chicken breasts
• 1/3 cup canola oil
• 1/4 cup soy sauce
• 3 Tbls grated ginger
• Garnish:
• 1/2 cup sliced scallions

1. Mix peanut butter,ginger,1/3 cup soy sauce,brown sugar,chili paste and broth in a medium saucepan over low heat until peanut butter is dissolved and mixture is slightly thickened.Keep warm.
2. Cook spaghetti according to directions. While pasta is cooking,place the sauce ingredients in a serving bowl large enough to hold the finished pasta. Drain cooked pasta and add to sauce in bowl. Mix thoroughly. Add peanut butter mixture. Garnish with scallions.
3. Chicken:
4. Marinate chicken with oil, soy sauce and ginger in plastic bag for at least twenty minutes and up to four hours.Preheat oven to 400 degrees. Roast breasts for fifteen minutes or until done. Serve chicken over pasta or on the side.

pasta, smooth, ginger, soy sauce, brown sugar, red chili pasteoptional, chicken broth, sesame oil, balsamic vinegar, soy sauce, chicken, chicken breasts, canola oil, soy sauce, ginger, scallions

Taken from www.epicurious.com/recipes/member/views/peanut-butter-pasta-with-roasted-chicken-50019548 (may not work)