Sesame Chicken And Noodles

• 8 ounces uncooked spaghetti
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 2 tablespoons sesame seeds, divided
• 1 tablespoon brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 2 teaspoons canola oil
• 3/4 pound chicken breast tenders, cut into 1-inch pieces
• 1/4 teaspoon salt
• 2 cups matchstick-cut carrots, chopped (about 4 ounces)
• 1 1/2 cups thinly sliced green onions (about 1 bunch)

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid.
2. Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).
3. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; saute 3 minutes. Add carrots and onions; saute 2 minutes or until chicken is done. Stir in broth mixture.
4. Add reserved cooking liquid and pasta to pan, tossing to coat. Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.

spaghetti, chicken broth, naturalstyle, sesame seeds, brown sugar, rice vinegar, soy sauce, lime juice, hot pepper, canola oil, chicken, salt, matchstick, green onions

Taken from www.myrecipes.com/recipe/sesame-chicken-noodles (may not work)