Thai Shrimp Stir-Fry

Ingredients

• 2 med sweet red peppers, cut into thin slices
• 1 tsp canola oil
• 1 cup fresh snow peas
• 1⁄2 cup thinly sliced green onions
• 1 garlic clove, minced
• 1⁄2 cup reduced-sodium chicken broth
• 2 Tbs reduced-fat peanut butter
• 41⁄2 tsp soy sauce
• 1 Tbs rice vinegar
• 1 tsp sesame oil
• 1 tsp minced fresh gingerroot
• 1⁄2 tsp crushed red pepper flakes
• 1 lb uncooked medium shrimp, peeled and deveined
• Hot cooked fettuccine

Directions

1. In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute.
2. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm.
3. In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil.
4. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through.
5. Serve over fettuccine.