Thai Chicken with Sugar Snap Peas

Ingredients

• 8 oz pasta like spaghetti cooked drained thin
• 2 Tbsp crunchy peanut butter 
• 0.5 tsp pepper red crushed
• 2 Tbsp honey 
• 1 lb chicken breasts boneless skinless cut into strips
• 0.8 cup viva dressing italian divided kraft
• 2 Tbsp soya sauce 
• 8 oz sugar snap peas fresh rinsed drained

Equipment

• bowl
• frying pan
• whisk

Directions

1. Pour 1/4 cup dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate.
2. Remove chicken from marinade; discard marinade.
3. Mix remaining dressing, peanut butter, honey, soy sauce and pepper with whisk until blended; set aside.
4. Cook and stir chicken in large skillet on medium-high heat 5 min.
5. Add snap peas; cook and stir 3 min. or until chicken is done.
6. Remove skillet from heat.
7. Add dressing mixture and spaghetti; toss lightly.
8. Serve immediately. Or, cover and refrigerate until ready to serve.