Sichuan Chicken And Pasta

• 4 skinless boneless chicken breast halves (about 1 lb.) cut into 3/4 to 1 inch pieces
• 1 medium onion, cut into thin wedges
• 2 c. water
• 1 1/2 c. uncooked fusilli pasta (3 oz.)
• 1 pkg. (1 lb. 5 oz.) frozen Sichuan stir-fry mix with vegetables, Sichaun sauce and peanuts

1. Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat.
2. Cook chicken and onion in skillet 3 to 5 minutes or until chicken is light brown.
3. Stir in water; heat to boiling.
4. Stir in pasta.
5. Cook 8 to 10 minutes, stirring occasionally, until pasta is almost tender (do not drain).
6. Stir in packet of sauce mix from stir-fry mix until well blended.
7. Stir in vegetables.
8. Cover and cook 8 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.
9. Sprinkle with peanuts from stir-fry mix.
10. (I leave off the peanuts.)

chicken breast halves, onion, water, pasta, vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23545 (may not work)