Recipe by Mel T
I found this recipe in Kraft's What's Cooking Magazine for Spring 2005. I think it is a really delicious dish and I hope you all enjoy it as much as I have! Note: reserve 2 Tbsp of the pasta cooking water - it's not listed in the ingredients, but you'll be needing it later.
Top Review by Donna Matthews
This was a tasty quick dinner, although I needed to make quite a few adjustments for what I had on hand. I automatically reduced the red pepper flakes because I usually can't take the heat; but I think it would have been the right amount in this recipe. I used a frozen stir fry mix for the vegetable.I sauteed the chicken for about 5 minutes, then added the vegetables, cooking until they were done. I didn't have any fettuccine, so I served it over brown rice, topping each serving with a handful of peanuts. Thanks for such an adaptable recipe.
- 1⁄4 cup Catalina dressing
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce (I used light soy sauce)
- 1⁄4 teaspoon red pepper flakes
- 1 tablespoon oil, divided
- 1 lb boneless skinless chicken breast, cut into strips
- 4 cups assorted fresh vegetables, such as broccoli florets and red pepper strips (I used these)
- 225 g fettuccine pasta, cooked
- 2 green onions, sliced
Directions See How It's Made
- Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
- Heat 2 teaspoons oil in large nonstick skillet; add chicken.
- Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
- Remove chicken from skillet and place in large serving bowl.
- Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
- Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.
- Sprinkle with green onions and enjoy!