spicy asian salad

1/2 c. bbq sauce

1 c. dry roasted peanuts, divided

1 tsp. crushed red pepper

1 c. chicken broth

1 1/2 lb. boneless skinless chicken breast, thin strips

1 medium onion, sliced

1 medium red pepper, cut into strips

8 oz. spaghetti, uncooked

1/4 c. chopped cliantro

place bbq sauce, 3/4 c. of peanuts, crushed red pepper and broth in blender.  set aside.  heat 1 tsp. oil in large nonstick skillet; keep warm.  add remaining 1 tsp. oil to skillet.  add onions and meanwhile cook spaghetti as directed on package.  drain spaghetti; add immediately to skillet with chicken.  remove from heat; toss with peanut sauce to coat completely.  sprinkle with cilantro.  serve topped with remaining 1/4 c. peanuts chopped

*original recipe from kraft website