GINGER AND PEANUT CHICKEN PASTA

3 tbsp soy sauce
3 tbsp peanut butter
2 tbsp minced ginger root
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice wine vinegar
2 cloves garlic, minced
2 tbsp fresh cilantro or parsley
1 tbsp oil
1 lb skinless boneless chicken
1 onion peeled and sliced
1 red pepper, thinly sliced
1 300 g frozen chopped spinach
5 cups cooked pasta (rigatoni)

Stir soy sauce with peanut butter, ginger, brown sugar, sesame oil and vinegar. Stir in garlic and cilantro. Reserve. Heat oil in wok or skillet, set over high heat. Add the chicken and brown on all sides. Remove chicken from pan, reserving any oil or juices remaining in pan. Add the onion and red pepper and stir-fry for 3 minutes. Return chicken to pan, add spinach heat through and toss with Pasta.