I was beyond excited to try this recipe, and it didn't disappoint. it is fanfuckingtabulous! I (kinda) doubled it and cooked it in a large stock pan. and by kinda doubled it, I mean I forgot to get 2lbs of chicken and an extra can of broth...so I used 1 can of broth, made up a batch of broth from boullion cubes, and said "screw it" on the extra chicken. (I doubled it because I didn't want to be hassled with splitting a box of noodles in half...have we mentioned my laziness?)
who doesn't LOVE anything remotely close to Chinese food? not I, I can tell you that. and this recipe has the added bonus of being shhh! *looks around nervously* healthy! I mean, it has broccoli!! and carrots!!
you will need:
1/4 cup Catalina dressing
1lb skinless chicken breasts, cubed
1 can (14-1/2 oz) chicken broth
1 Tbsp. soy sauce
1 Tbsp. peanut butter
1-1/2 cups water
1/2lb thin spaghetti, broken in half, uncooked
2 cups broccoli florets
1 cup shedded carrots
cook:
heat 2 Tbsp. of dressing in large skillet on medium heat
add chicken, cook and stir 5 minutes or until cooked through
add remaining 2 Tbsp. dressing, 1-1/2 cups water, chicken broth, soy sauce, and peanut butter
mix well
bring to a boil
add spagetti, cover
reduce heat to medium-low
simmer 5 minutes
stir in broccoli and carrots, cover
simmer 4 to 6 minutes or until spaghetti is tender
serve:
serve hot, or cover and refrigerate to serve chilled