Make Ahead: Cut chicken into square inch pieces. (This will save you time on the day of cooking!) Mix salad dressing and soy sauce. Place chicken and 1/3 cup of mixture into a freezer bag. Add peanut butter, honey, crushed red pepper to remaining soy sauce mixture and bag separately. Mix shredded carrots, chopped green onions, and chopped cilantro in bag. Place the 3 bags into a gallon bag and freeze.
Day Of: Thaw bag of ingredients, overnight is best. Cook chicken on medium high heat. Cook pasta according to package directions. When pasta is cooked and drained, add it and extra bag of sauce to the pan with cooked chicken. Mix in bag of vegetables.
I first learned about this recipe when my friends and I got together to make freezer meals at Hy-Vee. Since then, it has won over my family and friends, especially those who are dairy-free!
The servings in this recipe are very large. We normally divide this recipe in half (then have 2 make ahead meals) and still have plenty for our family for dinner.