Ingredients
Ingredients
1/2 cup chicken broth
2 jalapeno peppers, seeded and chopped
2 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon dried minced onion
1 tablespoon lemon juice
1/4 teaspoon brown sugar
6 ounces uncooked angel hair pasta
18 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 teaspoons olive oil
1/2 cup sliced green onions
Preparation
Directions In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm. Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender. Drain pasta; toss with vegetable mixture and reserved sauce. Yield: 4 servings.
