Asian Peanut Chicken & Noodles for Two

By JLZD

Ingredients

• 1/4 lb. spaghetti, broken in half, uncooked
• 1-1/2 cups sugar snap peas
• 1/2 cup red pepper strips
• 1/4 cup Kraft Light Catalina Dressing
• 1/2 lb. well-trimmed chicken, cut into stips
• 1 tbsp. Creamy Peanut butter
• 1 tbsp. lite soy sauce
• 1 can water chestnuts
• slice onions
• 1/2 cup chopped Dry Roasted Peanuts

Details

Servings 2
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Cook spaghetti as directed on package, adding snap peas, red peppers, and water chestnuts to the the cooking water for the last 2 minutes of the spagetti cooking time.

Meanwhile, heat dressing in large skillet on medium-high heat.
Add meat; stir-fry 3 minutes or until meat is barely pink in the center. Add peanut butter and soy sauce; stir fry 1 minute or until sauce thickens.

Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions and peanuts.