Ingredients:
1/4 cup Catalina dressing
2 tablespoons peanut butter
2 tablespoons soy sauce ( I used light soy sauce)
1/4 teaspoon red pepper flakes
1 tablespoon oil, divided
1 lb boneless skinless chicken breasts, 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
Directions:
Mix dressing, peanut butter, soy sauce, and red pepper flakes in small bowl; set aside.
Heat 2 teaspoons oil in large nonstick skillet; add chicken.
Cook on medium-high heat 5 to 8 minutes or until chicken is cooked through.
Remove chicken from skillet and place in large serving bowl.
Cook and stir broccoli and red pepper in remaining 1 tsp oil on medium-high heat 5 minutes or until crisp-tender.
Toss hot pasta, chicken, vegetables and sauce with 2 Tbsp reserved pasta cooking water.
Sprinkle with green onions and enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 30 min.