Thai Chicken with Peanut Sauce


8 ounces uncooked spaghetti
1/2 cup fat-free, less-sodium chicken broth
1/4 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's) I USED 1/2 CUP
2 tablespoons sesame seeds, divided
1 tablespoon brown sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
2 teaspoons canola oil
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/4 teaspoon salt
2 cups matchstick-cut carrots, chopped (about 4 ounces)
1 1/2 cups thinly sliced green onions (about 1 bunch)
I added snap peas


Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid. Combine broth, peanut butter, 1 1/2 tablespoons sesame seeds, and next 5 ingredients (through hot pepper sauce).

Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with salt. Add chicken to pan; sauté 3 minutes. I ALSO ADDED SOME GARLIC. Add carrots and onions (AND SNAP PEAS); sauté 2 minutes or until chicken is done. Stir in broth mixture.

Add reserved cooking liquid and pasta to pan, tossing to coat (I OMITTED THIS STEP). Top with remaining 1 1/2 teaspoons sesame seeds; serve immediately.