1 1/2 pounds turkey tenderloins, cut into 3/4-inch pieces
1 red bell pepper, cut into short, thin strips
1 1/4 cups reduced-sodium chicken broth, divided
1/4 cup soy sauce
3 cloves garlic, minced
3/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 tablespoons cornstarch
3 green onions, sliced
1/3 cup peanut butter
12 ounces hot cooked vermicelli pasta
3/4 cup peanuts or cashews, chopped
3/4 cup chopped cilantro

Place turkey, bell pepper, 1 cup broth, soy sauce, garlic, pepper flakes and salt in slow cooker. Cover and cook on LOW 3 to 4 hours.

Blend cornstarch and remaining 1/4 cup broth until smooth. Stir green onions, peanut butter and cornstarch mixture into slow cooker. Cook uncovered, on HIGH 30 minutes. Stir well.

Serve over vermicelli. Sprinkle with peanuts and cilantro.

Makes 6 servings.