Thai Chicken and Sugar Snap Peas

This is a super yummy and easy meal, even my picky eaters love it! I usually serve it with a loaf of homemade bread and some fruit. It is great for summertime.

Thai Chicken and Sugar Snap Peas

submitted by Michelle

(from Kraftfoods.com)

3/4 cup Italian Dressing, divided

1 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. crunchy peanut butter

2 Tbsp. honey

2 Tbsp. soy sauce

1/2 tsp. crushed red pepper

1 bag (8 oz.) fresh sugar snap peas, rinsed, drained

8 oz. thin spaghetti, cooked, drained

Pour 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
Mix remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
Cook and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.