- Bring a large pot of salted water to boiling. Add pasta; cook al dente according to package directions. Drain; reserve about 1 cup of the pasta water.
- Meanwhile, microwave the vegetables according to package directions. Set aside.
- In a large skillet over medium-low heat combine peanut butter, vinegar, soy sauce, ginger and red pepper flakes. Stir in 3/4 cup reserved pasta water, stirring until smooth. Add pasta, vegetables and chicken; toss gently to combine. Cook until heated through, adding more pasta water (if desired) for a thinner sauce. Sprinkle with green onions, and serve.
Per serving: 460 calories, 16g fat, 3g saturated fat, 50mg cholesterol, 875mg sodium, 53g carbohydrate, 9g fiber, 5g sugars, 32g protein