Thai Peanut Chicken

• 1/4 cup Kraft Catalina Dressing, divided
• 1 lb. (450 g) boneless skinless chicken breasts, sliced
• 1 cup water
• 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
• 2 Tbsp. soy sauce
• 2 Tbsp. Kraft Peanut Butter
• 225 g (1/4 of 900-g pkg.) angel hair pasta, uncooked
• 2 cups broccoli florets
• 2 carrots, thinly sliced Target 2 lb For $3.00 thru 02/06

1. Heat 2 Tbsp.
2. dressing in large skillet on medium heat.
3. Add chicken; cook and stir 5 min.
4. or until chicken is cooked through.
5. Stir in remaining dressing, water, broth, soy sauce and peanut butter.
6. Bring to boil.
7. Add pasta.
8. Cover.
9. Simmer 5 min.
10. Add vegetables; mix lightly.
11. Simmer, covered, 4 to 6 min.
12. or until pasta is tender.

dressing, chicken breasts, water, chicken broth, soy sauce, butter, angel hair pasta, broccoli florets, carrots

Taken from www.kraftrecipes.com/recipes/thai-peanut-chicken-88036.aspx (may not work)