1/2 cup Catalina Dressing2 Tbsp. peanut butter
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper (I'll probably leave this out)
1 Tbsp. oil, divided
1 lb. boneless skinless chicken breasts, cut into strips
4 cups mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz. fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water
2 green onions, sliced (I'll probably leave this out)
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.
HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
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.
*courtesy Kraft.com
*I'm trying this out this week so I'll remove this if it's not good
1 comment:
My husband totally loved this. He said he'd eat vegetables anytime when they're covered in that sauce.
I didn't add any red pepper, since we're not spicey people. I thought it was good, but because of the dressing (I think I used French), it made it a little more mayonaise tasting than I'm used to for a peanut sauce.
I also just used mixed frozen veggies (peas, beans, corn, whatever we had) and used a different noodle.
You definitely can't be the ease of this recipe though! And I had the leftovers for lunch the next day.
Post a Comment