1/2 lb. spaghetti, uncooked 1/4 cup
KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.
Kraft Kitchens Tips
Variation: Prepare as directed, using multi-grain spaghetti and substituting 2 thinly sliced green onions for the cilantro.
Variation: Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic.
Variation: Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and reduced-sodium beef broth for the chicken broth.
Note: To make the lo mein easier to serve and eat, break the spaghetti in half before cooking
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