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Thai Peanut Chicken

Thai Peanut Chicken

Thai Peanut Chicken

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.

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