Ingredients:
12 ounces uncooked fettuccine or 12 ounces linguine ( can also use rice noodles, spaghetti, or any other noodle of your choice)
2 cups sliced red bell peppers ( sliced in thin, long strips)
1 cup snow peas, trimmed and halved
1/3 cup chopped green onions
1/2 cup low-sodium low-fat chicken broth
2 teaspoons sesame oil
2 tablespoons reduced-fat peanut butter ( or soy nut butter)
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon white vinegar or 1 tablespoon rice vinegar
1 teaspoon grated gingerroot
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes ( I omit this)
1 lb cooked shrimp ( or chopped cooked chicken breast)
Directions:
Cook pasta according to package directions; drain and keep warm.
While pasta is cooking, prepare sauce.
In a large saucepan, combine all ingredients except shrimp; mix well.
Bring to a boil; reduce heat to medium.
Cook and stir for 3-4 minutes, until vegetables are crisp-tender and sauce is bubbly and slightly thickened.
Stir in shrimp (or chicken) and cook just until heated through, 1-2 minutes; do not overcook or shrimp will be rubbery.
Toss hot shrimp sauce with pasta and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.