Thai Pasta Salad

Amy's Thai Pasta Salad
1 lb. boneless chicken breast cubed
3/4 cup Italian Dressing (1/4 cup for marinade; 1/2 cup for sauce)
2 Tbsp Peanut Butter (you could use crunchy or smooth)
2 Tbsp Honey
2 Tbsp Soy Sauce
1/2 Tsp Red Pepper Flakes
1 bag (8 oz.) sugar snap peas
8 0z. angel hair or thin spaghetti cooked and drained

Marinade chicken breast in 1/4 cup Italian Dressing for 1 hr.
Mix remaining dressing, peanut butter, honey, soy sauce and pepper flakes with wire whisk. Set aside.
Heat large skillet or wok on med-high heat and cook chicken until brown - do not overcook.
Add Sugar Snap Peas and cook for a few minutes or until chicken is cooked.
Turn off heat
Add cooked pasta and pour mixture over it.
Mix well and serve.

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