1/4 cup canned low-sodium chicken broth, undiluted
1 tablespoon plus 1 teaspoon reduced-fat creamy peanut butter
1 tablespoon low-sodium soy sauce
2 teaspoons lemon juice
1 1/2 teaspoons minced onion
1 teaspoon seeded, minced serrano chile pepper
1/8 teaspoon brown sugar
Dash of ground cumin
Vegetable cooking spray
1/4 pound fresh asparagus spears (about 9 spears)
2 tablespoons julienne-sliced sweet red pepper
3 tablespoons sliced green onions
1 tablespoon chopped fresh parsley
2 ounces capellini (angel hair pasta), uncooked
Asparagus spears (optional)
How to Make It
Combine first 8 ingredients in a small saucepan; bring to a boil, stirring constantly. Set aside, and keep warm.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add asparagus and red pepper; saute 3 minutes or until tender. Add green onions; saute 30 seconds. Remove from heat; stir in parsley.
Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add peanut sauce and vegetable mixture; toss gently. Serve warm. Garnish with additional asparagus spears, if desired.