Thai Peanut Chicken

  • ¼ cup CATALINA Dressing, divided

  • 1 lb. boneless skinless chicken breast, cut into strips

  • 1 can (14-½ oz.) chicken broth

  • 2 Tbsp. soy sauce

  • 1 Tbsp. peanut butter

  • ½ lb. (8 oz.) thin spaghetti, broken in half, uncooked

  • 2 cups broccoli florets

  • 1 cup thin carrot slices

  • HEAT 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until cooked through.

  • ADD remaining 2 Tbsp. dressing, 1-½ cups water, chicken broth, soy sauce and peanut butter; mix well. Bring to a boil. Add spaghetti; cover. Reduce heat to medium-low; simmer 5 min.

  • STIR in broccoli and carrots; cover. Simmer 4 to 6 min. or until spaghetti is tender. Serve immediately. Or, cover and refrigerate to serve chilled.

PREP TIME: 15 min

TOTAL TIME: 35 min

notes:

SubstituteTry making with other noodles, such as egg noodles, rice noodles or angel hair pasta.

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