Thai Peanut Chicken II

Kraft Food & Family Summer 2004, p. 19

1 lb. boneless skinless chicken breasts, sliced

¼ cup Catalina dressing, divided

1 can (14.5 oz) chicken broth

2 Tbsp. soy sauce

1 Tbsp. peanut butter

½ lb. (8 oz.) spaghetti, broken, uncooked

2 cups broccoli florets

1 cup thin carrot slices

It's good to see you, tasty veggies!

I used this dressing instead because a) it made more sense and b) I already had it in the fridge.

HEAT 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until cooked through.

ADD remaining 2 Tbsp. dressing, 1 ½ cups water, chicken broth, soy sauce and peanut butter. Bring to a boil. Add spaghetti; cover. 

So Thai.

Reduce heat to medium-low; simmer 5 min.

STIR in broccoli and carrots; cover. Simmer 4 to 6 min. or until spaghetti is tender. 

It looks nice, I'll give it that!

Serve immediately or cover and refrigerate until ready to serve.

My Rating: 3/5 "This would have been a 4 (despite the lack of authenticity) if the sauce had been thicker. As is, though, it feels like you're eating the ghost of what could have been a pleasant, peanuty experience. Good textures, though, and nice packaging for the veggies."