Spicy Thai Chicken Pasta - cooking recipe

Ingredients

4 boneless skinless chicken breast halves (about 1 pound)
1 cup chicken broth
1/3 cup creamy peanut butter
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
16 ounces linguine
16 ounces assorted fresh vegetables (any kind)
wooden skewer

Preparation

Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.
Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.
In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.
Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.
Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.
Soak skewers in water for at least 10 minutes.
Remove chicken from marinade and weave onto skewers; discard marinade.
Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.
Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.
Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.
Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.
Place pasta on large platter.
Top with skewers of cooked chicken.