Thai Peanut Chicken
Thai Peanut Chicken
1/4 cup of Catalina salad dressing, divided
1 pound of skinless, boneless chicken breasts cut into strips
1 1/2 cups of water
14 1/2 ounces of chicken broth
2 tablespoons of soy sauce
1 tablespoon of peanut butter
8 ounces of uncooked, thin spaghetti noodles
2 cups of broccoli florets
1 cup of thin carrot slices
Heat two tablespoons of the Catalina salad dressing in a large skillet on medium heat. Place chicken in the skillet and cook for five minutes or until the chicken is cooked through.
Add the remaining two tablespoons of Catalina dressing, the water, chicken broth, soy sauce and peanut butter. Mix well and bring to a boil. Add the spaghetti noodles, cover the skillet, reduce heat to medium low and simmer for five minutes.
Stir in broccoli and carrots, cover the skillet and simmer four to six additional minutes or until spaghetti is tender. Serve immediately for a hot meal or cover and refrigerate for a cold lunch.
Cheers!