Spring Stir-fry in Peanut Sauce

• 14 cup Catalina dressing
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce (I used light soy sauce)
• 14 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 fettuccine pasta, cooked
• 2 green onions, sliced

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.
7. Sprinkle with green onions and enjoy!

dressing, peanut butter, soy sauce, red pepper, oil, chicken breast, fresh vegetables, fettuccine pasta, green onions

Taken from www.food.com/recipe/spring-stir-fry-in-peanut-sauce-114490 (may not work)