Spicy Asian Noodles in Peanut Sauce

What You Need

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• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup KRAFT Original Barbecue Sauce
• 1 tsp. crushed red pepper
• 1 cup PLANTERS Dry Roasted Peanuts, chopped, divided
• 2 tsp. oil, divided
• 1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
• 1 onion, sliced
• 1 red bell pepper, cut into strips
• 1/2 lb. spaghetti, uncooked
• 1/4 cup chopped fresh cilantro

Make It

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• Blend broth, barbecue sauce, crushed pepper and 3/4 cup nuts in blender until smooth.
• Heat 1 tsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Remove from skillet; cover to keep warm.
• Add remaining oil to skillet. Add onions and bell peppers; cook and stir 5 min. or until crisp-tender. Meanwhile, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Add to ingredients in skillet along with the chicken. Remove from heat. Add peanut sauce; mix lightly. Sprinkle with cilantro. Serve topped with remaining nuts.