8 ounces thin spaghetti
1 bunch broccolini, cut into 2" lengths
1 medium sweet red bell pepper, cut in bite-sized strips
1 pound skinless, boneless chicken breast halves
salt and pepper
1 tablespoon oil
½ cup bottled peanut sauce
crushed red pepper
in Dutch oven, cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 min. of cooking. Drain, and return to Dutch oven. Set aside
Meanwhile, cut chicken breasts in half horizontally. Sprinkle chicken with salt and pepper. In extra-large skillet, cook chicken in hot oil over medium-high heat for 2 min. on each side, or until no longer pink (170°). Transfer to cutting board. Slice chicken, add to pasta and vegetables. Add peanut sauce. Heat through. Sprinkle red pepper on each bowl to each one’s taste.
This looks like it ought to be adapted for the crockpot.