boneless skinless chicken breast, sliced
small red pepper, chopped
Kraft Smooth Peanut Butter
sodium-reduced chicken broth
sodium-reduced soy sauce
each maple syrup and rice vinegar
each garlic powder and ground ginger
linguine or other long noodles, uncooked
Heat oil in saucepan on medium-high heat. Stir-fry chicken until browned and cooked through, 8 minutes; transfer to plate.
Add onion and pepper to saucepan; cook over medium heat, stirring occasionally, 5 minutes or until softened. Stir in peanut butter, chicken broth, soy sauce, maple syrup, vinegar, garlic powder and ground ginger; bring to boil, stirring constantly, until peanut butter is melted. Remove from heat. Using immersion blender or regular blender, puree sauce until smooth, if desired.
Meanwhile, cook linguine according to package directions. Drain and return to pot. Add chicken and sauce. Toss to coat.