6 ounces dried fettuccine or linguine
1 cups snow peas
1 cup cooked chicken strips (I like to use part of a roitisserrie chicken)
1 cup coarsely chopped fresh pineapple or one 8-ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tablespoons creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice or lemon juice
1/4 teaspoon crushed red pepper
1 clove garlic, minced
1. Cook pasta according to package directions. Place the snow peas and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return pasta, pea pods, and chicken to the hot pan. Add pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce. Makes 4 servings.