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Main dishes

Thai Chicken and Sugar Snap Peas

Thai Chicken and Sugar Snap Peas  recipe
photo by:kraft
Italian dressing flavors the chicken strips and peanut sauce in this Asian-style pasta meal. Crisp, green sugar snap peas add color and crunch.
10 min
1 hr 25 min
4 servings
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What You Need

cup  KRAFT VIVA Italian Dressing, divided
lb.  boneless skinless chicken breasts, cut into strips
Tbsp.  PLANTERS Crunchy Peanut Butter
Tbsp.  honey
Tbsp.  soy sauce
tsp.  crushed red pepper
pkg.  (8 oz.) fresh sugar snap peas, rinsed, drained
oz.  thin spaghetti, cooked, drained

Make It

POUR 1/4 cup dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.

MIX remaining dressing, peanut butter, honey, soy sauce and pepper with whisk until blended; set aside.

COOK and stir chicken in large skillet on medium-high heat 5 min. Add snap peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Keeping it Safe
Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Food Facts
Pasta is available in a variety of shapes, sizes, colors and forms. Most purchased pasta is dry, but refrigerated (fresh) and frozen pasta are increasingly more available. For dry pasta, look for few broken pieces and even coloring. For fresh and frozen pasta, look for even coloring, no dry spots and properly formed shapes (no spillage of filled pastas). Fresh and frozen pasta will carry a "best buy" date on the package.
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