Thai Chicken and Sugar Snap Peas

• 3/4 cup KRAFT VIVA Italian Dressing, divided
• 1 lb. boneless skinless chicken breasts, cut into strips
• 2 Tbsp. crunchy peanut butter
• 2 Tbsp. honey
• 2 Tbsp. soy sauce
• 1/2 tsp. crushed red pepper
• 1 pkg. (8 oz.) fresh sugar snap peas, rinsed, drained
• 8 oz. thin spaghetti, cooked, drained

1. Pour 1/4 cup dressing over chicken in medium bowl; toss to coat.
2. Cover.
3. Refrigerate 1 hour to marinate.
4. Remove chicken from marinade; discard marinade.
5. Mix remaining dressing, peanut butter, honey, soy sauce and pepper with whisk until blended; set aside.
6. Cook and stir chicken in large skillet on medium-high heat 5 min.
7. Add snap peas; cook and stir 3 min.
8. or until chicken is done.
9. Remove skillet from heat.
10. Add dressing mixture and spaghetti; toss lightly.
11. Serve immediately.
12. Or, cover and refrigerate until ready to serve.

viva italian dressing, boneless skinless chicken breasts, crunchy peanut butter, honey, soy sauce, red pepper, sugar snap peas, thin spaghetti

Taken from www.kraftrecipes.com/recipes/thai-chicken-sugar-snap-peas-50178.aspx (may not work)