This homemade Chinese take-out has become a family favorite. I found this recipe on kraft.com & though I typically don't like many of the dinner recipes, this one is delicious! I have made a few changes to the recipe: I use Barilla Plus thin spaghetti, I cut my chicken in smalls chunks & then marinate them in the dressing for about an hour, & I use frozen stir-fry vegetables. This recipe is very quick and easy & also makes for great leftovers the next day.
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto platter; sprinkle with cilantro and nuts.
Kristin
