Thai Chicken & Sugar Snap Peas

By kraftfoods.com

• 3/4 c Italian dressing (divided)
• 1 lb chicken breasts, cut into strips
• 2 Tbs crunchy peanut butter
• 2 Tbs honey
• 2 Tbs soy sauce
• 1 bag fresh sugar snap peas
• 8 oz spaghetti, cooked, drained

Pour 1/4 c Italian dressing over chicken.  Marinate for 1 hour in fridge.  Cook and stir chicken in large skillet until cooked through.  Add snap peas and cook an additional 3 minutes or until chicken is cooked through.
Mix remaining 1/2 c dressing, peanut butter, honey, soy sauce with whisk until well blended and set aside.
Remove skillet from heat and add dressing mixture and spaghetti.  Toss lightly and serve immediately.