Chicken Lo Mein

Recipe courtesy Kraft Magazine

1/2 lb spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing - I used the low fat dressing and it was still really good
1 lb boneless, skinless chicken breast, cut into strips
2 cloves garlic, minced
1 pkg frozen bell pepper and onion strips, thawed, drained - I used a fresh green pepper and onion. I think it made it a lot better
1/2 cup fat free reduced sodium chicken broth
1 Tbsp peanut butter
1/4 cup lite soy sauce
2 Tbsp chopped cilantro
2 Tbsp chopped Peanuts

Cook spaghetti in large saucepan as directed on package.
If using fresh vegetables - slice the onion and green pepper. Saute with a little bit of oil until onion is soft. Pour on a plate and set aside.
Heat dressing in a large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry an additional 3 to 4 min or until meat is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.