Thai Chicken Pasta

Directions

1Bring 3 quarts of water to a boil.

2In a food processor, whirl garlic, cilantro, basil and mint leaves until minced. Pour into a shallow bowl.

3Mix vinegar with chicken, lift out pieces with a slotted spoon, and add to herb mixture. Roll each piece.

4Place pieces in a single layer on a greased 10 by 15 inch pan. Broil chicken about 4 inches from heat until no longer pink in center - 4 to 5 minutes.

5When chicken goes under the broiler, add pasta to the boiling water. Cook according to directions. Drain and return to pan.

6Add all but 2 tablespoons of peanut sauce. Mix well and spoon onto plates.

7Top equally with chicken.

8Drizzle with remaining sauce; garnish with mint sprigs.