Categories: Chinese, main dish, pasta

Ingredients

• 1/2 lb. spaghetti, uncooked (we use whole grain spaghetti)
• 1/2 cup LIGHT Asian Toasted Sesame Dressing (made by Kraft) or something similiar
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 TBSP Italian Seasoning
• 1 TBSP EVOO (extra virgin olive oil)
• 2 cloves garlic, minced
• 1 red onion, cut into thin strips
• 1 pepper (any color), cut into strips - We usually do 1/2 green pepper and 1/2 of either a red or yellow pepper, because we like colorful food!
• 1/2 cup fat-free reduced-sodium chicken broth
• 2 Tbsp. peanut butter
• 1/4 cup lite or low sodium soy sauce
• Optional: red pepper flakes (to your liking)

Directions

1. First, heat EVOO in large nonstick skillet on medium-high heat. Add chicken, (sprinkle the Italian seasoning over the chicken as it cooks). Cook until chicken is no longer pink. Set chicken aside. After 2 -3 minutes of cooling, cut chicken into slices or bite size pieces (whatever you choose). Clean the skillet and put back on medium heat.

2. Meanwhile, cook spaghetti in large saucepan as directed on package.

3. Add the dressing, garlic, peppers, onions to the clean skillet. Stir occasionally. Add the low sodium chicken broth. Cook on low-medium heat (stirring occasionally) until veggies are tender crisp. The sauce should be slightly thicker. Add peanut butter to the middle of the pan. Let it melt down, stir all together until everything is mixed together well. Let simmer on low for 2-3 minutes, stirring often. Add the chicken pieces, stir well. Let simmer on low for 3-5 minutes.

4. DRAIN spaghetti well; return to pan or a serving dish. Add chicken mixture. Add the soy sauce; mix well. Optional: Add red pepper flakes if you like a little spice

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