Make salad dressing by combining the eight ingredients
for the dressing together in a container with a lid. Cover
tightly, shake and store in the refrigerator until ready
to serve.
Cut chicken into cubes. Place olive oil in a skillet and
add chicken. Turn burner on to medium heat.
Pour half the California salad dressing over the top of
the chicken. Stir and cook for five minutes.
Add remainder of California salad dressing, water, chicken
broth, soy sauce and peanut butter to skillet. Increase
heat to medium-high.
Slice carrots and add to skillet along with spaghetti.
Cover and reduce heat to low. Simmer for 5 minutes.
Stir in broccoli and snow peas. Sprinkle in red pepper
flakes. Cover again and continue to simmer for another 5
minutes or until the spaghetti is tender.
Meanwhile rinse and drain spinach leaves. Arrange with
bean sprouts, radish and onion. Take dressing from the refrigerator,
shake well and drizzle over salad.
Sprinkle peanuts over chicken, vegetables and pasta. Stir
and heat for another 30 seconds. Serve with spinach salad.
