Last night I had planned to make the Speedy Chicken Stir-Fry from the cover of the new Kraft magazine, using shrimp instead of chicken. However at the last minute I would up having to substitute teach a 6:30 class at the gym, so I didn't really have time to make dinner and Joe offered to take care of things. I arrived home from class around 7:45 to a delicious smelling dinner simmering on the stove, and Joe announcing that we would never be having shrimp again, as he did not realize how much work it is to peel and de-vein shrimp and never wanted to make me do it again :) I assured him that I didn't mind it and it wasn't too hard once you got the hang of it, but he was still a little leery. But given that we have several pounds of frozen shrimp from BJ's in our freezer, those little suckers shall ride again. Anyhow, this dish was good. Aside from the pesky shrimp, Joe deemed it easy to prepare and it has a nice flavor with a kick from the red pepper. I would have this again...maybe with chicken next time!
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips (I used shrimp)
1/2 cup KRAFT Asian Toasted Sesame Dressing (we used Good Seasoning's version)
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped PLANTERS Dry Roasted Peanuts (I used cashews)
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.
Makes 4 servings.