- 1 lb Spaghetti
- 1/2 cup Kraft Asian Toasted Sesame Dressing
- 1lb, boneless skinless Chicken Breast, cut into chunks
- 2 cloves Garlic, minced
- 1 Green Bell Pepper, sliced
- 1 Red Bell Pepper, sliced
- 1 Orange or Yellow Bell Pepper, sliced
- 1 small Onion, sliced
- 1 cup Chicken Broth
- 2 tbsp Peanut Butter
- 1/2 cup Soy Sauce
- 2 tbsp Cilantro, chopped
- 4 tbsp Cocktail Peanuts
How To Make
- Cook spaghetti in large saucepan as directed on package
- Heat dressing in large nonstick skillet, add chicken and garlic. Stir until chicken is no longer pink.
- Add peppers, onion, peanut butter and broth.
- Stir-fry until vegetables are tender
- Drain spaghetti and return to pan. Add chicken mixture and mix well.
- Spoon onto platter sprinkle with cilantro and nuts
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