This can be served hot or cold - I had it cold. It has kind of a mild Thai flavor to it. To make this safer, I would saute/roast/grill/whatever the peppers until cooked to a doneness you can handle. I used roasted red peppers from a jar, drained. You could also substitute veggies, adding things that are safe for you, just remember that they will change the over all flavor of the dish. 
1 lb spaghetti
1 1/2 cups canned chicken broth
3 garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup fresh lime juice
3 tbsp ketchup
2 tbsp soy sauce
2 tsp sugar
10 oz cooked chicken breast, shredded (about 2 cups)
2 yellow bell peppers, ribs and seeds removed, thinly sliced
1/2 cup chopped fresh cilantro (or flat-leaf parsley, if you prefer)
In a large pot of boiling salted water, cook the spaghetti till al dente according to package directions; drain.
Meanwhile, in a large skillet over medium heat, bring broth, garlic, and red pepper flakes to a simmer. Cook until garlic is tender, about 2 minutes. Transfer mixture to a large bowl, and stir in lime juice, ketchup, soy sauce, and sugar.
Add the pasta, chicken, peppers, cilantro, and salt to taste to the bowl, and toss to combine everything well. Serve immediately, or chill thoroughly and serve.
Serves 6. Per serving using the recipe's original ingredients of whole-wheat pasta and fresh peppers: 378 calories, 2.9g fat, 27.4g protein, 64.9g carbs, 10.2g fiber.
- from Martha Stewart Living Everyday Food #13
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Spaghetti with Chicken and Peppers
