Thai Pasta Salad

• 34 cup peanut butter, not reduced fat
• 1 (4 ounce) canchopped green chilies
• 1 scallion, chopped,include green part
• 1 inch gingerroot, peeled and smashed
• 2 cloves garlic, peeled and smashed
• 1 lime, juice of
• 1 cup chicken broth, i use fat free
• 1 lb pasta, i use gemelli
• 2 cups of chopped vegetables, i use beann sprouts,snow peas,grated carrots and minced red onions and a seeded diced cucumber

1. Cook pasta until al dente, drain and rinse.
2. Put all ingredients except chicken broth in blender jar.
3. Pulse until well mixed.
4. Pour in chicken broth slowly with blender until mixed in and smooth.
5. The sauce will look very thin, but it works.
6. Place pasta and vegetables in a large bowl.
7. Toss together, then add sauce and toss well.
8. Refrigerate at least 4 hours.

peanut butter, green chilies, scallion, gingerroot, garlic, lime, chicken broth, pasta, vegetables

Taken from www.food.com/recipe/thai-pasta-salad-68548 (may not work)