Thai Peanut Chicken

I found this recipe a while back and have modified it a bit. But it is one of Joe's absolute favorite meals that I make.

-Renee Kennedy


What You Need

1/4 cup Catalina Dressing, divided

1 lb.  boneless skinless chicken breasts, cut into strips

1-1/2 cups water

1 can  (14-1/2 oz.) chicken broth

2 Tbsp. soy sauce

4 Tbsp. Creamy Peanut Butter

1/2 lb. thin spaghetti, broken in half, uncooked (We like Fettucini or Bow Tie noodles, basically whatever we have in the cupboard).

2 cups  broccoli florets

2 carrots, thinly sliced

*Also, for the vegetables sometimes we will just add peas or use the pre-mixed frozen stir-fry veggies.

Directions: HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until done.  STIR in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add spaghetti. Cover; simmer 5 min.  ADD vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until spaghetti is tender.