Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     peanut oil
   3      cloves        garlic -- minced
   2      teaspoons     minced ginger
   2      tablespoons   minced green onions
   2      tablespoons   minced jalapeno peppers
   2      tablespoons   lite soy sauce
     1/4  cup           low-fat peanut butter
   1      cup           lite coconut milk
     1/2  teaspoon      asian chili sauce
   1      tablespoon    brown sugar
     1/4  cup           low-fat low-sodium chicken broth
   1                    &1/2 lb boneless skinless chicken breasts -- halved and cut into
                        -- 2-inch cubes
     1/2  cup           sliced shiitake mushrooms
     1/2  cup           julienned red pepper
     1/2  cup           sliced carrots
   6      cups          cooked capellini pasta

Preparation:

Heat the oil in a heavy skillet over medium-high heat. Add the garlic, ginger, green onions, and jalapenos and saut‚ for 4 minutes. Add the soy sauce, peanut butter, coconut milk, chili sauce, and sugar. Bring to a boil, lower the heat, and simmer for 5 minutes. Set the sauce aside. Heat the broth in another skillet over medium-high heat. Saut‚ the chicken in the broth for 5 minutes. Add the mushrooms, red peppers, and carrots. Saut‚ until the chicken is done and vegetables are crisp, about 5 to 8 minutes. Add the chicken and vegetable mixture to the sauce. Toss the peanut sauce with the capellini and serve. 6 servings/Serving size: 1 cup