A favorite ingredient can often be used in many ways. In this dish from the July-August issue of Health magazine, peanut butter is used in the sauce, which is part of a quick summer recipe. Combined with ginger and hoisin sauce, it offers an elegant but nutritious option. The recipe by Marge Perry is one of several in a feature on making “a meal in minutes.”

Peanut Noodles With Chicken

8 ounces fettucine

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

1/3 cup hoisin sauce

1 tablespoon seasoned rice wine vinegar

1/2 teaspoon Asian chili 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, peanut butter, hoisin sauce, vinegar and chili 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. Makes 4 servings.