Spring Stir-Fry in Peanut Sauce

Ingredients

• 0.5 cup classic catalina dressing kraft
• 8 oz fettuccine barilla cooked drained
• 2 Tbsp creamy peanut butter 
• 0.3 tsp pepper red crushed
• 2  green onions sliced
• 1 Tbsp oil divided
• 1 lb chicken breasts boneless skinless cut into strips
• 2 Tbsp soya sauce 
• 4 cups cut-up vegetables mixed fresh red (broccoli florets and bell pepper strips)

Equipment

• bowl
• frying pan

Directions

1. Mix dressing, peanut butter, soy sauce and crushed red pepper; set aside.
2. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat.
3. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through.
4. Transfer chicken to large serving bowl; cover to keep warm.
5. Heat remaining 1 tsp. oil in same skillet.
6. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
7. 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.
8. Sprinkle with the onions.