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."
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