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Ingredients Nutrition


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

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