- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 3:18 pm by .
- September 10, 2009 at 3:18 pm #276187
Makes: 2 servings
1/4 lb. (4 oz.) spaghetti, broken in half, uncooked
1-1/2 cups sugar snap peas
1/2 cup red pepper strips
1/4 cup KRAFT Light CATALINA Dressing
1/2 lb. (8 oz.) well-trimmed boneless beef sirloin steak, cut into thin strips
1 Tbsp. peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts
COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.
MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.
DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.
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