Asian Noodle Salad

• 1 lb. (500 g) boneless skinless chicken breasts, cut into chunks
• 1/4 cup plus 1 Tbsp. Kraft Original BBQ Sauce, divided
• 3 cloves garlic, minced
• 1 pkg. (375 g) multigrain spaghetti, uncooked
• 1/4 cup Kraft Asian Sesame Dressing
• 1 tsp. ground ginger
• 1 large red pepper, cut into match-like sticks
• 1 cup baby carrots, cut into match-like sticks
• 1/4 cup chopped cilantro, divided

1. Place chicken in medium bowl.
2. Add 1/4 cup of the barbecue sauce and the garlic; toss to coat.
3. Cover and refrigerate at least 20 min.
4. to marinate.
5. Meanwhile, cook spaghetti in large saucepan as directed on package.
6. Mix dressing, remaining 1 Tbsp.
7. barbecue sauce and the ginger; set aside.
8. Remove chicken from barbecue sauce mixture; discard barbecue sauce mixture.
9. Stir-fry chicken, peppers and carrots in large nonstick skillet on medium heat 5 min.
10. or until chicken is cooked through.
11. Stir in dressing mixture.
12. Drain spaghetti; return to pan.
13. Add chicken mixture and 3 Tbsp.
14. of the cilantro; mix lightly.
15. Sprinkle with remaining 1 Tbsp.
16. cilantro.

chicken breasts, bbq sauce, garlic, sesame dressing, ground ginger, red pepper, baby carrots, cilantro

Taken from www.kraftrecipes.com/recipes/asian-noodle-salad-106312.aspx (may not work)