8 oz. spaghetti
1 tsp. Chinese sesame oil
1 lb. boneless, skinless chicken breasts
1/4 c. creamy style peanut butter
1/4 c. chicken broth
1 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. grated fresh ginger
3 scallions, sliced thin
1 c. Chinese pea pods
2 tbsp. toasted sesame seeds

1. Cook pasta, drain; toss with sesame oil.

2. Poach chicken with water, 8 to 9 minutes.

3. Shred chicken, drizzle with soy sauce.

4. Combine peanut butter, chicken broth, soy sauce, vinegar and grated ginger. Whisk.

5. Mix chicken and scallions into pasta. Add peanut sauce; circle with pea pods. Top with sesame seeds and scallion slices.