Thai A Yellow Ribbon - cooking recipe

Ingredients

12 ounces uncooked fettuccine pasta
4 boneless skinless chicken breast halves, cut into thin strips
1 large red pepper, cut into thin strips
2 cups snow peas, cut in half diagonally
1 large carrot, cut into thin strips
Sauce
1/2 cup low-fat chicken broth
1/4 cup reduced-fat peanut butter
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 tablespoon sugar
2 teaspoons grated gingerroot
2 teaspoons grated lemon zest
1 teaspoon sesame oil
1 teaspoon cornstarch
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes

Preparation

Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
Cook fettucine according to package directions. Drain well and keep warm.
While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
Add chicken and cook until no longer pink.
Add red pepper, snow peas and carrots.
Cook and stir for three more minutes, until vegetables are tender-crisp.
Add sauce.
Cook until bubbly and thickened.
Remove from heat, stir in cooked fettucine, and serve immediately.