Smoked BBQ Chicken Breasts on Creamy Spring Pasta

• 1 cup KRAFT Original Barbecue Sauce
• 1/2 cup HEINZ Apple Cider Vinegar
• 1/4 cup LEA & PERRINS Worcestershire Sauce
• 2 Tbsp. soy sauce
• 4 small boneless skinless chicken breasts (1 lb.)
• 8 oz. fettuccine, uncooked
• 1 cup CLASSICO Creamy Alfredo Pasta Sauce (1 cup)
• 8 oz. fresh asparagus spears, tips removed, steamed
• 1/2 cup chopped roasted red peppers
• 1/4 cup thinly sliced fresh basil leaves
• 2 Tbsp. DI GIORNO Shredded Parmesan Cheese

1. Mix barbecue sauce, vinegar, Worcestershire sauce and soy sauce.
2. Pour over chicken in resealable plastic bag; seal bag.
3. Refrigerate 2 hours to marinate.
4. Remove chicken from marinade; discard bag and marinade.
5. Cook chicken in smoker with a combination of apple, hickory and oak woods at 225F for 30 to 45 min.
6. or until chicken is cooked through (165F).
7. Remove chicken from smoker; cover.
8. Let stand 15 min.
9. Meanwhile, cook pasta as directed on package and heat sauce in large saucepan as directed on package.
10. Stir asparagus, peppers and basil into sauce.
11. Add pasta; toss to coat.
12. Place pasta mixture on serving platter.
13. Cut chicken into thin slices; place on top of pasta.
14. Arrange asparagus tips around chicken; sprinkle with Parmesan cheese.

barbecue sauce, apple cider vinegar, worcestershire sauce, soy sauce, chicken breasts, pasta sauce, fresh asparagus spears, red peppers, fresh basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/smoked-bbq-chicken-breasts-on-creamy-spring-pasta-57525.aspx (may not work)