1 lb. b/s Chicken Breasts, chunked
1/4 c. + 1 T. Teriyaki Marinade
3 cloves Garlic, minced
8 oz. pkg. multigrain Spaghettie, uncooked
1/2 c. Kraft Balsamic Vinaigrette Dressing
1 tsp. ground Ginger
1 lrg. Red Pepper, cut into match-like sticks
1 c. Carrots, cut into match-like sticks
1/4 c. fresh Cilantro, divided
Place chicken in medium bowl. Add 1/4 c. of the marinade and the garlic, toss to coat. Cover and refrigerate at least 20 minutes to marinate. Meanwhile, cook spaghetti as directed on package.
Mix dressing, remaining marinade and ginger. Set aside. Remove chicken from marinade mixture, discard remaining marinade. Stir-fry chicken, peppers and carrots in large nonstick skillet on medium heat for 5 minutes or until chicken is cooked through. Stir in dressing mixture. Drain spaghetti and return to pan. Add chicken mixture and 3 T. of cilantro, mix lightly. Sprinkle with remaining 1 T. of cilantro.
From: Kraft Foods
Difficulty: Easy
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