No Image
prep time
15 Min
cook time
15 Min
method
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yield
Ingredients
- 1/2 cup cup kraft catalina dressing
- 2 tablespoons planters creamy peanut butter
- 2 tablespoons soy sauce
- 1/4 teaspoon crushed red pepper
- 1 tablespoon oil,
- 1 pound boneless skinless chicken breasts, cut into strips
- 4 cups mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
- 8 ounces ettuccine, cooked and drained, reserving 2 tbsp. of the pasta cooking water
- 2 - green onions, sliced
How To Make spring stir-fry in peanut sauce
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Step 1MIX 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.
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Step 2HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
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Step 3ADD 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.
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