Thai Chicken and Sugar Snap Peas

¾ cup Seven seas viva Italian dressing, divided and oil drained off 1 lb. Boneless skinless chicken breasts, cut into strips 2 Tbl. Crunchy peanut butter 2 Tbl. Honey 2 Tbl. Soy sauce ½ tsp. Crushed red pepper 2 bags (8 oz.) Fresh sugar snap peas, rinsed, drained 8 oz. Thin whole wheat spaghetti OR angel hair, cooked, drained

POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade. MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside. COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve. Nutrition Information: (Doesn't not take into account the drained off oil and whole wheat pasta. I also added an additional bag of sugar snap peas to the original recipe) Calories 560 Total fat 19 g Saturated fat 3 g Cholesterol 65 mg Sodium 1070 mg Carbohydrate 59 g Dietary fiber 4 g Sugars 14 g Protein 36 g