4 Med Chicken breasts halves approximately 1 lb.
1 Sm Red pepper thinly sliced
1 Tsp Sesame oil
1/2 Sm Thai peanut sauce
1/2 Lb Spaghetti
1 Tbsp Fresh lime juice
2 Cup Small broccoli florets
3 Each Scallions thinly sliced
1 Handful Chopped peanuts for garnish

Instructions and Notes:
1. Pound chicken between sheets of wax paper to 1/4 inch thick. Rub with sesame oil. Heat a large nonstick skillet over high heat. Add chicken breasts. Cook 2 to 3 minutes per side, turning once until cooked through. Remove to a plate. 2. Cook spaghetti in a large pot of salted boiling water until al dente, about 8 minutes. Stir in broccoli and drain. Rinse with cold water until cool. Drain. 3. Cut chicken breasts into thin diagonal strips. In a large bowl, combine pasta, all but 2 tablespoons of scallions, red pepper, 1/4 cup peanut sauce, and lime juice. Toss until mixed. 4. Divide pasta among plates. Arrange chicken in center of pasta. Drizzle with remaining peanut sauce. Sprinkle with remaining scallions and chopped peanuts.

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