Spring Stir-Fry in Peanut Sauce

• 1/2 cup KRAFT Classic CATALINA Dressing
• 2 Tbsp. creamy peanut butter
• 2 Tbsp. soy sauce
• 1/4 tsp. crushed red pepper
• 1 Tbsp. oil, divided
• 1 lb. boneless skinless chicken breasts, cut into strips
• 4 cups mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
• 8 oz. fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water
• 2 green onions, sliced

1. Mix dressing, peanut butter, soy sauce and crushed red pepper; set aside.
2. Heat 2 tsp.
3. of the oil in large nonstick skillet on medium-high heat.
4. Add chicken; cook and stir 5 to 8 min.
5. or until chicken is cooked through.
6. Transfer chicken to large serving bowl; cover to keep warm.
7. Heat remaining 1 tsp.
8. oil in same skillet.
9. Add broccoli and bell peppers; cook and stir 5 min.
10. or until vegetables are crisp-tender.
11. Add pasta, vegetables and dressing mixture to chicken; mix lightly.
12. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency.
13. Sprinkle with the onions.

dressing, peanut butter, soy sauce, red pepper, oil, boneless skinless chicken breasts, vegetables, fettuccine, green onions

Taken from www.kraftrecipes.com/recipes/spring-stir-fry-in-peanut-sauce-105015.aspx (may not work)