Chicken Pasta with Peanut Sauce

From Chris B.

-6 oz. dried fettuccine or linguine
-2 cups fresh pea pods (tips trimmed)
-12 oz. chicken strips (cubed)
-8 oz. can pineapple chunks, drained
-1/4 cup reduced-sodium chicken broth
-2 tablespoons creamy peanut butter
-1 tablespoon reduced-sodium soy sauce
-1 tablespoon lemon or lime juice (we use lemon)
-1/4 teaspoon crushed red pepper
-1 garlic clove, minced
1. Bake Chicken strips (~350 for 30)
2. Cook pasta according to package directions.  Meanwhile, halve the pea pods diagonally.  Place pea pods and chicken in a large colander, and pour the hot water from the pasta over the colander.  Drain well.  Return pasta, pea pds, and chicken to hot pan.  Add pineapple.
3.  For sauce, in a small saucepan stir chicken broth into peanut butter.  Heat and stir with a whisk until peanut butter melts.  Stir in soy sauce lemon/lime juice, red pepper, and garlic.  Heat through.
4.  Add sauce to pasta mixture.  Gently stir to coat pasta with sauce.
Makes 4 servings.