Chicken and pasta with peanut sauce

This is another one from the ward recipe blog. We tried it and it was good. One piece of advice is don't be alrmed if your sauce looks more like paste before you mix it in; it should still mix up nicely! Oh yea, for the veggies I used broccoli and bell pepper. I would like to tr it with pea pods!

Almost every time I ask Jon what he wants for dinner (this doesn't happen very often--usually I just make whatever sounds good) he says, "That peanut butter pasta with chicken!" Invariably his eyes light up when he says this and he asks me about ten times when dinner will be ready while I'm making it. If you don't like peanut butter, don't make this, but if you do--give it a try! I got this recipe from my trusty Better Homes and Gardens Cook Book. The original recipe is quite a lot different from the way I make it, but the important part is the sauce.

6 oz. spaghetti or fettucine
1 cup cooked chicken, cut in strips
Vegetable of choice, in quantity of choice (I usually use broccoli or cauliflower or both)
1/4 cup chicken broth
2 tlbs. peanut butter
1 tlbs. soy sauce
1 tlbs. lemon or lime juice
1/4 tsp. crushed red peppers
1 clove garlic, minced

Cook pasta, adding vegetables for last 5-7 minutes. Cook chicken in pan with a bit of olive oil, salt, and pepper. Drain pasta and vegetables, and mix with chicken. For sauce, stir chicken broth into peanut butter in small saucepan. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lemon/lime juice, red pepper, and garlic; heat through. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.