• 1 tbsp. low sodium soy sauce
• 1 cup reduced sodium chicken broth
• 1 tbsp. brown sugar
• 1 tsp. peanut oil
• 1/2 tsp. kosher salt
• 4 boneless, skinless chicken breasts (5-6 oz. each)

Combine above ingredients and marinate for up to 24 hours.  Bake, uncovered,  in a 350°F oven for about 30 to 60  minutes or until done (depending on the thickness of the chicken).  You can also cook them in a skillet, then slice into tenders.

• 8 oz. dry spaghetti, cook following package directions

Peanut Butter Sauce:

• 1/2 cup low sodium chicken broth
• 1/2 cup creamy peanut butter
• 2 tbsp. brown sugar
• 2 tbsp. rice vinegar
• 2 tbsp. fresh lime juice
• 1 tbsp. low sodium soy sauce
• 1 tbsp. fresh ginger, minced
• 1 tbsp. Kikkoman Thai Style Chili Sauce

Combine above ingredients and bring to a simmer and cook for a few minutes, as it thickens.  Pour sauce over pasta and toss to coat.  Top with the chicken tenders and add more sauce.  I like to double this sauce as you want enough to mix with the spaghetti and then to finish off the dish.

Recipe by cookingwithauntjuju.com