1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
2 Tbsp. lite soy sauce
1/2 tsp. crushed red pepper
1/2 lb. thin spaghetti, cooked
1 pkg. (8 oz.) fresh sugar snap peas, rinsed
Add To Shopping List
Let's Make It
Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.
Keeping it Safe
Cutting boneless skinless chicken breasts can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.
Refrigerate any leftovers. Serve cold as part of your lunch the next day.
Since this satisfying meal is made with lean meat and vegetables it can fit into a healthful eating plan.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.