Thai Peanut Chicken
1/4 cup Kraft Catalina Dressing , divided
1 lb. (450 g) boneless skinless chicken breasts, sliced
1 cup water
1 can chicken broth
2 Tbsp. soy sauce
2 Tbsp. Kraft Peanut Butter
225 g (1/4 of 900-g pkg.) angel hair pasta , uncooked
2 cups broccoli florets
2 carrots, thinly sliced
Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until chicken is cooked through.
Stir in remaining dressing, water, broth, soy sauce and peanut butter. Bring to boil. Add pasta. Cover. Simmer 5 min.
Add vegetables; mix lightly. Simmer, covered, 4 to 6 min. or until pasta is tender.