Thai Peanut Chicken Recipe





We had the perfect weather for our Bluesfest in Ottawa. I had the chance to see Rush, Great Big Sea and B.B. King. Every summer, the Ottawa Bluesfest attracts thousands of tourists in our national capital and it's always a good time. Now that the Bluesfest is over it's time to plan our summer holiday. We will go camping around Montréal and maybe in the state of New York. Camping is so relaxing and it seems that a week of camping equals to two weeks off. We like to be outside and enjoy time with the family.


Thai Peanut Chicken

1/4 cup Kraft Catalina Dressing, divided
1 lb (450g) boneless skinless chicken breasts, sliced
1 cup water
1 can (10oz/284ml) 25%-less-sodium chicken broth
2 Tbsp soy sauce
2 Tbsp Peanut Butter
225g 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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5 comments:

  1. A scrumptious Thai dish and wonderful combination!

    Cheers,

    Rosa

    ReplyDelete
  2. Love this dish, thanks for sharing.

    ReplyDelete
  3. this looks so flavorful and awesomely delicious

    ReplyDelete
  4. One of my favourite dishes, thanks

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