Asian-Inspired Chicken with Pasta

¾ cup chicken broth

¼ cup rice vinegar

2 T. soy sauce

1 T. fresh ginger, minced

1 T. garlic, minced

¼ tsp. crushed red pepper

½ lb. cooked chicken, cubed

3 cups cooked buckwheat soba noodles or zoodles (zoodles recipe on page 80)

⅓ cup fresh cilantro, minced

2 T. lime juice

¼ cup peanuts

Combine the chicken broth, rice vinegar, soy sauce, ginger, garlic, and crushed red pepper; simmer on medium-low heat for about 5 minutes or until lightly simmering. Remove from heat and add the chicken; stir to combine.

Place the hot cooked noodles or zoodles in a large bowl and gently stir in the chicken mixture, cilantro, lime juice, and peanuts. Serve immediately.

Serves 4 to 6.