4 ounces uncooked quinoa linguine
½ lb. boneless skinless chicken breasts cut into 2X1/2-inch pieces
2 cups broccoli florets
2 T. cold water
2/3 c. chopped red bell pepper
6 scallions, sliced diagonally into 1-inch pieces
¼ c. creamy peanut butter
2 T. hot water
2 T. soy sauce
2 t. dark sesame oil
½ t. red pepper flakes
1/8 t. garlic powder
¼ c. unsalted peanuts, chopped
Cook pasta according to package directions. Drain; set aside.
Spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.
Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Removed broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in a small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.