8 oz. thin spaghetti
1 bunch broccolini, cut in 2" lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb boneless, skinless chicken breast halves
salt & pepper
1 Tbsp EVOO
1/2 cup bottled peanut sauce (or use this one)
- In Dutch oven (or whatever you have), cook pasta according to package directions, adding broccolini and red pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
- Meanwhile, halve chicken breasts horizontally. Sprinkle with salt & pepper. Cook chicken in hot oil over medium-high heat (in large skillet) until no longer pink. Transfer to cutting board. Slice chicken; add to pasta and veggies. Add peanut sauce. Heat through. Optional: top with crushed red pepper.