Spicy Peanut Spring Stir-Fry

Ingredients:

• 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 angel hair pasta/rice noodles, cooked
• 2 green onions, sliced
• Optional: Substitute chicken with shrimp

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
2. Heat 2 teaspoons oil in large nonstick skillet; add chicken.
3. Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
4. Remove chicken from skillet and place in large serving bowl.
5. Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
6. Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.

Approx. Calories 450 per serving