Wednesday, March 16, 2011
Spring Stir fry
Spring Stir-Fry in Peanut Sauce
1/4 cup Kraft Catalina Dressing
2 tbsp Kraft Peanut butter (I used chunky)
2 tbsp soy sauce
1/4 tsp red pepper flakes
1 tbsp oil divided
1 lb boneless, skinless chicken breasts, cut into strips
4 cups fresh vegetables, such as brocoli florets and red pepper strips
225g (about 1/4 of 900g pkg.) Fettucine, cooked (I used spaghettini)
Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
Heat 2 tbsp oil in large, nonstick skillet. Add chicken; cook on medium-high heat 5 to 8 minutes or until chicken is cooked through. Remove chicken from skillet and place in a large serving bowl.
Cook and stir brocoli and red pepper in remaining 1 tsp. oil on medium-high heat 5 minutes or until crisp-tender.
Toss hot pasta, chicken, vegetables and sauce with 2 tbsp reserved pasta cooking water.
*Next time I will probably try and steam the red pepper and brocoli so they are more tender. I will also use rice instead of pasta. Pasta made the dish a bit too heavy. My other change would be to add more red pepper flakes. I like a bit more heat.
Definately give this a try!!