Creamy Peanut Pad Thai

227 g (1/2 of 454-g pkg.) rice stick noodles

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

3 cloves garlic, minced

1/4 c. Catalina Dressing, divided

1 egg, beaten

1/4 c. water

1/4 c. Smooth Peanut Butter

2 T. soy sauce

Cook noodles in boiling water 5 min. or until tender.  Meanwhile, cook and stir chicken and garlic in 2 tablespoons dressing in wok or large skillet on high heat 5 min. or until chicken is cooked through.  Stir in egg; cook 30 sec. or until set.

Drain noodles.  Mix remaining dressing, water, peanut butter and soy sauce in wok. Add noodles; mix well.  Serve immediately.

Servings: 4

Calories per serving:  454

*Note – for added nutrients and to make the recipe go further we added 2 cups of broccoli slaw, 1 ½ cups of carrot match sticks and 1 ½ c. sliced fresh mushrooms.  This increased the calories per serving by 28.