SPICY PEANUT SOUP WITH CHICKEN


     1 	pound skinless boneless 
     	chicken breast halves, cut 
     into ¾ - to- 1-inch cubes
     1 	Tbls hot sauce
     4 	cups low-salt chicken broth
     1/3 	cup creamy peanut butter 
     	(do not use natural or old-
     	fashioned)
2 	Tbls tomato paste
5 	Tbls butter
1½ 	cups chopped onion
2 	medium zucchini, trimmed, cut 
	into ½-inch cubes
2 	Tbls all purpose flour
1 	cup drained canned diced 
	tomatoes in juice


Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend. Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; saute until tender, about 8 minutes. Add chicken and saute until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally. Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.

Serves: 4 main course servings					Source:  Bon Appetit, 010108