Thai Linguine

We have enjoyed this Thai dish several times over the past few months.  I think you will too!

• 12 ounces linguine
• 1 pound chicken breasts, thinly sliced
• 4 tablespoons oriental sesame oil, divided use
• 1/2 cup green onions, chopped
• 3 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 2 cup thinly sliced red peppers
• 1/4 cup honey
• 1/4 cup creamy peanut butter
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar (or use white vinegar)
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chicken broth

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 2 tablespoons sesame oil and toss to coat.
2. Heat remaining 2 tablespoon oil in heavy large skillet over medium heat.  
3. Stir fry chicken pieces and remove to separate plate.
4. Add green onions, garlic, and ginger and red peppers; saute until red peppers soften, about 2 minutes. 
5. Add honey, peanut butter, soy sauce, vinegar, chicken broth and pepper flakes; whisk to blend. 
6. Simmer sauce for several minutes.
   Pour over pasta and toss to coat. 
7. Transfer to platter; sprinkle with remaining green onions.