From Low-Fat Living Cookbook by Leslie L. Cooper
This would be tasty even without the chicken. Could be made with dark meat, or with some other meat. If you hold it warm after adding the red-pepper flakes, their heat will permeate the pasta nicely. Full disclosure: I modified the final steps just a bit to speed up the prep time.
10 oz Chinese noodles or spaghetti
1 lb boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, minced
1 tsp minced fresh ginger
salt and ground pepper
¼ c peanuts, chopped
1 sweet red pepper, chopped
6 scallions
3 T dry sherry or nonalcholic white wine
1 T peanut butter
1 T toasted sesame oil
1 c fat-free chicken broth or vegetable broth
3 T rice vinegar
2 T reduced-sodium soy souce
2 tsp honey
1 tsp chili-garlic sauce

Prep

Cook

364 calories
8.6g total fat
1.5g saturated fat
24.7g protein
45.8g carbohydrates
1.5g dietary fiber
46mg cholesterol
273mg sodium