Saturday, August 1, 2009

Thai Peanut Chicken

1 lb. boneless chicken breast, sliced (we chopped it)
1/4 c. catalina dressing, divided (we used French)
1 can (14.5 oz.) chicken broth
1 1/2 c. water
2 Tbsp. soy sauce
1 Tbsp. peanut butter
1/2 lb. (8 oz.) spaghetti, broken, uncooked
2 c. broccoli florets
1 c. thin carrot slices

1. Heat 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook & stir 5 min. or until cooked through.
2. Add remaining 2 Tbsp. dressing, water, chicken broth, soy sauce & peanut butter. Bring to a boil. Add spaghetti; cover. Reduce heat to medium low; simmer 5 min.
3. Stir in broccoli & carrots; cover. Simmer 4-6 min. or until spaghetti is tender. Serve.

Notes: Serves about 4. B and I both liked this and will likely cook it again some time. It would have been good with some peanuts in it as well, in addition to the peanut butter, since there was only a hint of peanut flavor.

Source: I got this recipe from my sister, Karen.

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