3 1/2 T. peanut butter
3 T. brewed tea
3 T. rice vinegar
2 T. soy sauce
2 tsp. chili oil
1 T. ginger
1 tsp. honey
1/2 tsp. sesame oil
2 T. sesame seeds – toasted
3 T. green onions
8 oz. pasta
1 lb. chicken breast – cut in 1/4″ strips
4 carrots – shredded
1 C. sprouts
1/2 C. cilantro – chopped

Combine first 8 ingredients in a blender (peanut butter to sesame oil), process until smooth. Set aside. Cook pasta according to directions. In the meantime, season chicken strips with red pepper and salt. Sauté in 2 T. olive oil, until done (about 7 minutes). After pasta is done, drain and place back in pot. Add peanut butter sauce, chicken, shredded carrot, sprouts, green onion, cilantro and sesame seeds; toss well and heat through on low. Serve.

Yield: 8 servings
Calories: 235
Fat: 5.8g
Fiber: 1.8g