Chicken and Pasta in Peanut Sauce

Ingredients
8oz spaghetti noodles
1 bunch of baby broccoli cut into 2-3 inch length
1 medium red sweet pepper cut into strips
1 lb chicken breast
1 tablespoon olive oil
1/2 cup peanut sauce
crushed red pepper
salt

In a dutch oven cook pasta according to package directions.  Add broccoli and sweet pepper during the last 2 minutes of cooking; drain.  Return pasta and vegetables to dutch oven and set aside.  Meanwhile, sprinkle chicken with salt and pepper.  In a large skillet heat oil over medium hear and cook chicken in hot oil 8-12 minutes or until no longer pink, turning once.  Transfer chicken to cutting board and slice; add to pasta and vegetables   Stir in peanut sauce.  Heat through.  Sprinkle crushed red pepper on top.  Makes 4 servings.

This recipe is from Better Homes and Gardens All-Time favorites 2010 cookbook.  I used regular broccoli instead of baby because I could not find baby.  I made the mistake of emptying the container next to the stove that holds our spaghetti noodles into the pot with out measuring the noodle amount.  I used WAY more than 8oz.  This caused the dish to have excess noodles.  Jesse and I ate the dish that night and it was okay.  I went out and bought more peanut sauce and added it to the left overs the next day and it was so much better.  I had a friend over and she and I got seconds.  The picture above is the first night with too many noodles.    

Jesse-2.5/5
Megan-3/5 first night 4/5 second night