Spring Stir-Fry in Peanut Sauce

Jess, I talked to Ryan about this recipe in Phoenix and told him I would post it on here so you could make it for him. I got it from kraftfoods.com. It's so yummy!

1/2 cup Catalina Dressing

2 Tbsp. 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

2 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 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. Add broccoli and bell peppers; cook and stir 5 min. 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 onions.

Nutrition information can be found here.