• ½ pound linguine
• 2 tablespoons light soy sauce
• 2 tablespoons lemon juice
• ½ teaspoon cornstarch
• ⅓ cup reduced-fat peanut butter
• 2 cloves garlic, finely chopped
• ½ teaspoon sugar
• ¼ teaspoon red pepper flakes
• 1 teaspoon sesame oil
• 1 pound cooked chicken, shredded
• ½ cucumber, peeled and cut into 2-inch matchsticks
• ½ cup bean sprouts

1. Cook linguine following package directions. Drain and rinse under cold water.
2. Mix together the soy sauce, lemon juice and cornstarch. In a medium-size saucepan, combine peanut butter, garlic, sugar, red pepper flakes and ½ cup hot water. Whisk in the soy sauce mixture and bring to a simmer. Whisk until smooth. Remove from heat; stir in the sesame oil.
3. In a large bowl, toss together linguine, chicken and peanut butter mixture. Scatter cucumber and bean sprouts over the top and serve at room temperature.

Makes: 4 servings (6 cups)