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In a Dutch oven, cook spaghetti following package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return pasta and vegetables to Dutch oven; set aside.
Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In an extra-large skillet, heat olive oil over medium-high heat. Add chicken; cook about 4 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking. Transfer chicken to a cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper.