Sugar snap peas and red peppers add their vibrant colors to this creamy peanut butter and soy-sauced beef and noodle dish for two.
What You Need
Original recipe yields 2 servings
1/4 lb. spaghetti, broken in half, uncooked
1-1/2 cups sugar snap peas
1/2 cup red pepper strips
1/4 cup KRAFT Creamy CATALINA Dressing & Dip
1/2 lb. boneless beef sirloin steak, well trimmed, cut into thin strips
1 Tbsp. creamy peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts
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Let's Make It
Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.
Enjoy your favorite foods, such as this Asian-inspired meal, on occasion but remember to keep tabs on portions.
Prepare using angel hair pasta.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 2-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.