This is from the Kraft magazine and is delicious!!! It looks better in their magazine than it does here, but I had some extra sauce that (visually) over powered it.
1/2 lb. spaghetti, uncooked
1/4 c. Kraft Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breast cut into strips or chunks
2 cloves garlic, minced
1 pkg. (16 oz) frozen bell pepper and onion strips, thawed, drained (I wanted to use fresh and that worked. The only issue I had is I don't think I put in enough peppers--I was guessing)
1/2 c. fat free reduced sodium chicken broth (I used Swanson's from a can--wasn't fat free, etc. and worked fine.)
1 TBS peanut butter
1/4 c. soy sauce
2 TBS chopped cilantro (I didn't have any and I thought it was fine)
2 TBS chopped Planters Cocktail peanuts.
Cook spaghetti in large sauce pan as directed on package
Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 mins. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon into platter; sprinkle with cilantro and nuts.
I doubled the sauce mix and because I only made enough spaghetti for us to eat one night, had left over sauce and will use again over spaghetti or rice. Loved the taste!!
