YUM: Chicken and Pasta in Peanut Sauce

Thought I'd try my hand at a Thai recipe from Better Homes and Gardens. Not sure I'm all that crazy about spicy peanut butter, but the dish turned out pretty well.

Chicken and Pasta in Peanut Sauce
Start to finish: 20 minutes

Ingredients
8 oz. thin spaghetti
1 bunch broccoli, cut in bite-size strips
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
½ cup bottled peanut sauce
Crushed red pepper (optional)

Directions
1. In Dutch oven cook pasta according to package directions, adding broccoli and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
2. Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.

Nutrition Facts
Calories 467, Total Fat (g) 10, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 66, Sodium (mg) 634, Carbohydrate (g) 55, Total Sugar (g) 7, Fiber (g) 5, Protein (g) 37, Vitamin C (DV%) 123, Calcium (DV%) 5, Iron (DV%) 15

From BHG.com