- 3/4 cup SEVEN SEAS VIVA Italian Dressing, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 tablespoons crunchy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1/2 teaspoon crushed red pepper
- 1 (8 ounce) package fresh sugar snap peas, rinsed, drained
- 8 ounces 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.