8 ounces fettuccine
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups thinly sliced red bell pepper
1 teaspoon dark sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2/3 cup water
1/3 cup natural-style peanut butter (such as Smucker's)
1/3 cup hoisin sauce
1 tablespoon seasoned rice wine vinegar
1/2 teaspoon Asian chile sauce
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes.
Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water and next 4 ingredients (through chile sauce). Cook 1 minute or until thoroughly heated, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.