1/2 (16 oz.) pkg. linguine or spaghetti
1 med. size red pepper
1 med. size cucumber
1 green onion
2 lg. skinless, boneless chicken breast halves (about 1 lb.)
2 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. salad oil
1/4 c. creamy peanut butter
3 tbsp. soy sauce
1 tbsp. Oriental sesame oil
1 tbsp. white vinegar
2 tsp. sugar
1/4 tsp. crushed red pepper (optional)

ABOUT 40 MINUTES BEFORE SERVING:

Prepare linguine as label directs; drain. Meanwhile, cut red pepper and cucumber into matchstick-thin strips; thinly slice green onion. Set aside.

Cut chicken-breast halves crosswise into 1-inch thick strips. In medium bowl, combine cornstarch and salt. Toss chicken strips in cornstarch mixture to coat.

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces, stirring quickly and constantly, until lightly browned and chicken loses its pink color throughout. Remove chicken to plate; keep warm.

To skillet over medium heat, add peanut butter, soy sauce, sesame oil, vinegar, sugar, and 3/4 cup water; cook, stirring constantly, until mixture is smooth. Stir in linguine and heat through. Spoon linguine mixture onto warm platter. Top with red pepper and cucumber strips, then chicken strips and green onions. If you like, sprinkle with crushed red pepper. Toss to serve. Makes 4 servings.