Spring Stir-Fry in Peanut Sauce

Submitted by Marlene Metherel

 

1/2 cup KRAFT CATALINA Dressing

2 Tbsp. Creamy Peanut Butter

2 Tbsp. soy sauce

1/4 tsp. crushed red pepper

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

green onions, sliced

 

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 minutes 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 minutes 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 green onions.

 

For a zestier peanut sauce, add 1 Tbsp. lime juice to the sauce ingredients.