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Spring Stir-Fry in Peanut Sauce

average rating

rate/review

prep time

15 min

total time

30 min

makes

4 servings, 2 cups (500 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup Kraft Catalina Dressing

2 Tbsp. Kraft Peanut Butter

2 Tbsp. soy sauce

1/4 tsp. crushed red pepper

1 Tbsp. oil, divided

1 lb. (500 g) boneless skinless chicken breasts, cut into strips

4 cups mixed fresh vegetables, such as broccoli florets and red pepper strips

225 g (about 1/4 of 900-g pkg.) fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water

2 green onions, sliced

Make It

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 on medium-high heat. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.

ADD pasta, vegetables and sauce 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 onions.