Chicken & Pasta Stir Fry

Story:
When we first moved into our house in Crestwood, a cute little magazine came in the mail for the previous owner or "current resident." Well, I was the new current resident, so I kept it. It's one of those "Food and Family" magazines put out by Kraft to try to sell their products. Most of their stuff seems highly processed, but I've come across a few good recipes in there and we like this one. They called it "Speedy Chicken Stir Fry," but that sounds too cheesy. Nonetheless, it's one of the kid's faves... which is nice, because it is pretty easy.

Ingredients:
8 oz. angel hair pasta
2 C broccoli florets
2 C sugarsnap peas
1/2 C shredded carrots
1 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 C Kraft Asian Toasted Sesame dressing
2 T soy sauce
1/4 t ground ginger
1/4 t garlic powder
1/4 t crushed red pepper
1/3 C dry roasted peanuts

Directions:
Cook pasta as directed on package, adding the veggies to the boiling water for the last 3 minutes of the cooking time.

Spray a skillet with cooking spray; heat on medium-high heat. Add the chicken, cooking 6-8 minutes or until cooked through (stir occasionally). Then stir in the dressing, soy sauce, ginger, garlic, and crushed red pepper. Cook and stir for 1 minute.

Drain the pasta mixture into a large bowl. Add the chicken mixture and mix lightly. Serve in bowls and sprinkle the peanuts on top.

Note:
The original recipe just called for the broccoli. I added the sugarsnaps and carrots--the sugarsnaps are actually my favorite part of the dish, and the carrots are really just for color. You can add whatever other veggies you want or have on hand.