Speedy Chicken Stir-Fry

What You Need

300 g (1/3 of 900-g pkg.) angel hair pasta (capellini), uncooked

2 cups small broccoli florets

1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips

1/4 cup Kraft Signature Asian Sesame Dressing

2 Tbsp. soy sauce

1/2 tsp. each ground ginger, garlic powder, crushed red pepper

1/3 cup chopped dry-roasted peanuts

Make It

COOK pasta in large saucepan as directed on package, adding broccoli to the boiling water the last 3 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.

kitchens tips

Special Extra

Substitute whatever vegetables you have on hand, such as snow peas, red or green pepper strips, sliced carrots or chopped red onions, for the broccoli.

Pork Lo Mein

What You Need

260 g whole wheat spaghetti, uncooked

1/4 cup Kraft Signature Asian Sesame Dressing

1 lb. (450 g) pork tenderloin, cut into strips

2 cloves garlic, minced

3 cups frozen stir-fry vegetables, thawed, drained

1/2 cup 25%-less-sodium beef broth

1 Tbsp. Kraft Light Smooth Peanut Butter

1/4 cup lite soy sauce

2 Tbsp. chopped cilantro

Make It

COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 3 min. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until meat is done.
DRAIN spaghetti; return to pan. Add meat mixture and soy sauce; mix lightly. Spoon onto platter; sprinkle with cilantro.

kitchens tips

Special Extra

Add 1/4 tsp. crushed red pepper to the hot dressing along with the meat and garlic.

Note

To make the lo mein easier to serve and eat, break the spaghetti in half before cooking.

Special Extra

Sprinkle with 2 Tbsp. chopped peanuts.

Healthy Recipes

1-1/2 cups multigrain penne pasta, uncooked

1 pkg. (283 g) fresh baby spinach leaves

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1-1/2 cups (1/2 of 700-mL jar) pasta sauce

1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained

1/4 cup Philadelphia Light Cream Cheese Spread

1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.
DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.