12 oz pkg Frozen, steam-in-bag, seasoned Asian vegetables
1/3 cup Creamy peanut butter
2 tbsp Seasoned rice vinegar
2 tbsp Less-sodium soy sauce
1 tsp Ginger, grated
1/8 tsp Crushed red pepper flakes
1/2 lb Boneless, skinless chicken breasts, poached and shredded
2 Scallions, thinly sliced
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.