Hot and Cold Chicken Peanut Noodle Salad

1 pound spiral pasta1 cup frozen peas#189; cup chunky peanut butter#8531; cup low-fat sour cream1-2 teaspoons hot sauce (more or less to taste)1 tablespoon cider or white vinegar2 tablespoons grated fresh ginger#8531; cup orange juiceSalt and freshly ground black pepper, to taste3 cups roughly chopped cooked and cooled chicken (about 1 pound meat)2 large carrots, diced3 scallions, choppedBring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions.Just as the pasta finishes cooking, add the peas and stir for 30 seconds. Drain and rinse the pasta and peas under cold water until cool. Let stand in the colander to drip excess water.Meanwhile, in a blender combine the peanut butter, sour cream, hot sauce, vinegar, ginger and orange juice. Blend until smooth. Season with salt and pepper. If the peanut sauce is too thick, add more orange juice or water until it is pourable.In a large bowl, combine the chicken and carrots. Add the peas and pasta, then toss well. While continuing to toss, slowly pour in the peanut sauce. Mix until all ingredients are well coated.Top the salad with scallions. The salad can be refrigerated or served immediately.Serves six to eight.@Recipe nutrition:Nutrition values per serving: 381 calories, 14 g fat (3 g saturated), 36 g carbohydrates, 6 g fiber, 29 g protein, 51 mg cholesterol, 459 mg sodium.J.M. Hirsch, Associated Press