In a large saucepan with lid, sauté chicken with black pepper and oil over medium-high heat until no longer pink. Add water and pasta; cover, reduce heat to simmer. Cook 10-12 minutes or until pasta is almost tender, stirring occasionally. Add sauce, vegetables and red pepper flakes to taste. Heat through. Garnish with chopped peanuts if desired. Makes 6 servings.
Suggested sides: Sliced oranges and cubed pineapple
*May substitute 4 cups chopped fresh vegetables.