Barbecued Chicken Breasts on Fettuccine Alfredo with Asparagus and Roasted Red Pepper

• 1 cup KRAFT Original Barbecue Sauce
• 1/2 cup
• 1/4 cup LEA & PERRINS Worcestershire Sauce
• 1/8 cup soy sauce
• 2 boneless skinless chicken breast halves (about 3/4 lb.)
• 1/2 lb. fettuccine, uncooked
• 2 pkg. (10 oz. each) DI GIORNO Alfredo Sauce
• 8 oz. fresh asparagus spears, tips removed, steamed
• 1/2 cup chopped roasted red peppers
• 1/4 cup julienne-cut 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 medium zipper-style plastic bag; seal bag.
3. Refrigerate 2 hours to marinate.
4. Smoke chicken at 225F for 30 to 45 minutes or until cooked through.
5. Let stand for 15 minutes.
6. Cut across the grain into thin slices.
7. Cook fettuccine as directed on package until al dente; drain.
8. Heat Alfredo sauce in medium saucepan as directed on package.
9. Stir in asparagus, red pepper, basil and fettuccine.
10. Toss gently to coat.
11. Place fettuccine mixture on serving platter.
12. Arrange chicken slices, overlapping, on top of fettuccine.
13. Place asparagus tips around chicken.
14. Sprinkle with Parmesan cheese.

barbecue sauce, worcestershire sauce, soy sauce, chicken, fettuccine, alfredo sauce, fresh asparagus spears, red peppers, juliennecut fresh basil leaves, parmesan cheese

Taken from www.kraftrecipes.com/recipes/barbecued-chicken-breasts-on-fettuccine-alfredo-asparagus-roasted-red-pepper-57526.aspx (may not work)