SPRING STIR-FRY IN PEANUT SAUCE

Spring Stir-Fry in Peanut Sauce image

Provided by Wendy Matis

Categories Chicken

Time 30m

Number Of Ingredients 9

1/2 c cup kraft catalina dressing
2 Tbsp planters creamy peanut butter
2 Tbsp soy sauce
1/4 tsp crushed red pepper
1 Tbsp oil,
1 lb boneless skinless chicken breasts, cut into strips
4 c mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz ettuccine, cooked and drained, reserving 2 tbsp. of the pasta cooking water
2 green onions, sliced

Steps:

1. MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
2. HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
3. ADD pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.