1 pkg. chicken thighs
3 c. water
1/3 c. peanut butter
2 tbsp. soy sauce
1/2 tsp. ginger
1 clove garlic, minced
1/2 lb. fettuccine or spaghetti
1 tbsp. sesame oil, optional
2 c. frozen oriental vegetables

Spray 12-inch skillet with Pam. Brown chicken, skin side down, for 10 minutes, turning once. Add garlic; stir in water, pasta (broken in half), and heat to boiling.

Reduce heat; cover and boil gently for 10 minutes. Stir in peanut butter, soy sauce, oil, and ginger until smooth. Add vegetables and cook 3 minutes longer until vegetables are tender.