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
My husband totally loved this. He said he'd eat vegetables anytime when they're covered in that sauce.
ReplyDeleteI 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.