• 2 cups chopped; cooked chicken
• 1 package (16 ounces) fusilli or rotini pasta
• 1½ cups sugar snap peas or chinese pea pods; stems removed; sliced into 1-inch pieces
• 1 red pepper stem removed; seeded; diced
• 2 medium carrots peeled; shredded
• 4 green onions white and green parts; chopped
• ¾ cup peanut sauce (recipe follows)

Peanut sauce:

• 1½ cups hidden valley® original ranch® organic dressing
• ⅔ cup crunchy peanut butter
• ½ teaspoon sugar
• 1 tablespoon red pepper sauce
• 1 tablespoon rice wine vinegar
• 1½ tablespoons low-sodium soy sauce
• red pepper flakes

Peanut sauce:

• In a food processor; combine the dressing; peanut butter; soy sauce; vinegar; red pepper sauce; and sugar and process until smooth

Main dish:

• In a large bowl; add the pasta; chicken; peas; red pepper; green onion and carrot
• Add the peanut sauce and toss until evenly coated
• Chill covered for 1 hour before serving