Asian Noodle Salad

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/4 cup plus 1 Tbsp. A.1. STEAKHOUSE Marinade Teriyaki, divided
• 3 cloves garlic, minced
• 1/2 lb. multigrain spaghetti, uncooked
• 1/2 cup KRAFT Balsamic Vinaigrette Dressing
• 1 tsp. ground ginger
• 1 large red pepper, cut into matchlike sticks
• 1 cup baby carrots, cut into matchlike sticks Target 2 lb For $3.00 thru 02/06
• 1/4 cup chopped cilantro, divided

1. Toss chicken with 1/4 cup marinade and garlic.
2. Refrigerate 20 min.
3. to marinate.
4. Meanwhile, cook spaghetti in large saucepan as directed on package.
5. Mix dressing, remaining marinade and ginger.
6. Remove chicken from marinade mixture; discard marinade mixture.
7. Cook and stir chicken, peppers and carrots in large nonstick skillet on medium heat 8 to 10 min.
8. or until chicken is done.
9. Stir in dressing mixture.
10. Drain spaghetti; return to pan.
11. Add chicken mixture and 3 Tbsp.
12. cilantro; mix lightly.
13. Spoon into bowl; sprinkle with remaining cilantro.

boneless skinless chicken breasts, marinade, garlic, multigrain spaghetti, ground ginger, red pepper, baby carrots, cilantro

Taken from www.kraftrecipes.com/recipes/asian-noodle-salad-106251.aspx (may not work)