Turkey and Pasta with Peanut Sauce

Another pasta dish from the pasta lover over here. I got this receipe from my Better Homes & Gardens cookbook. The red pepper flakes add a nice punch. Make sure all your guests can eat peanut butter before serving this.

6 ounces dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed or one 6 ounce pkg frozen pea pods
1 cup cooked turkey or chicken strips
1 cup coarsely chopped fresh pineapple or one 8 ounce can pineapple chunks, drained
1/4 cup reduced-sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced-sodium soy sauce
1 tbsp lime juice or lemon juice
1/4 tsp crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and turkey in large colander. Pour hot cooking liquid from pasta over pea pods and turkey in colander, drain well. Return the pasta, pea pods, and turkey to the hot pan. Add the pineapple.

2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic; heat through.

3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.