Spicy Thai Chicken Pasta

Place chicken breasts between sheets of plastic wrap; lightly pound with meat mallet to an even 1/2-inch thickness.

Cut each pounded breast into 1-inch strips; place in large reclosable plastic bag.

In 1-quart glass measure, combine broth, peanut butter, soy sauce, brown sugar, lemon juice, ginger, garlic, and red pepper flakes.

Microwave (high) for 2 minutes or until peanut butter melts enough to mix smoothly.

Place 1/2 cup of the marinade in bag with chicken; reserve remaining marinade. Seal bag; marinate in refrigerator for several hours.

Soak skewers in water for at least 10 minutes.

Remove chicken from marinade and weave onto skewers; discard marinade.

Place chicken on rack of broiler pan that has been coated with no-stick cooking spray.

Broil 4 to 5 inches from heat source for 4 to 5 minutes per side or until no longer pink.

Meanwhile, cook linguine in large pot of boiling water for 5 minutes. Drain water and add reserved marinade and vegetables.

Cook for 5 to 6 minutes until pasta is al dente and vegetables are tender.

Place pasta on large platter.

Top with skewers of cooked chicken.