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Thai Chicken and Sugar Snap Peas

Prep Time:
10 min

Total Time:
1 hr 25 min

Makes:
4 servings

3/4 cup SEVEN SEAS VIVA Italian Dressing, divided

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

2 Tbsp. soy sauce

1/2 tsp. crushed red pepper

1 bag (8 oz.) fresh sugar snap peas, rinsed, drained

8 oz. thin spaghetti, cooked, drained

POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.

MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.

COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Keeping It Safe

Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.

Food Facts

Pasta is available in a variety of shapes, sizes, colors and forms. Most purchased pasta is dry, but refrigerated (fresh) and frozen pasta are increasingly more available. For dry pasta, look for few broken pieces and even coloring. For fresh and frozen pasta, look for even coloring, no dry spots and properly formed shapes (no spillage of filled pastas). Fresh and frozen pasta will carry a "best buy" date on the package.

K:1044 v2:50178

(132)

Rated

by A cook on 9/2/2008
" very good! i just used creamy pb instead of chunky. tasted like take out-i agree with another review..some thin cut beef would be excellent in there too..shrimp would be good as well"