What you need:
3/4 cup Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
2 Tbsp. soy sauce
1/2 tsp. crushed red pepper
1 bag (8 oz.) fresh sugar snap peas, rinsed, drained
8 oz. thin spaghetti, cooked, drained
Make it:
POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
Courtesy of http://www.kraftrecipes.com/.
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