Ginger Peanut Chicken Pasta

1	lb penne pasta
3	boneless chicken breasts (skinned and chopped)
1	tablespoon cornstarch
2/3	cup 1% low-fat milk
1/4	cup creamy peanut butter
2	limes, juice of
2	tablespoons reduced sodium soy sauce
2	tablespoons honey
2	garlic cloves, chopped
1	teaspoon fresh ginger, grated
3	tablespoons fresh cilantro, chopped
4	teaspoons crushed red pepper flakes (optional)
1/4	cup chopped chives (optional)

1. Cook chicken in skillet, approximately 2-3 minutes per side.
2. Take chicken out of skillet and set aside.
3. In small bowl, dissolve corn starch in 2 T. milk.
4. Stir in remaining milk and add to skillet.
5. Cook for 1 minute, or until thick and bubbly.
6. Reduce heat to low.
7. In another small bowl, mix peanut butter, lime juice, soy sauce, honey, garlic, ginger, and red pepper.
8. Stir into milk mixture until smooth.
9. Add chicken, chives, and cilantro.
10. Toss with pasta and enjoy!