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Main dishes

Asian-Style Noodle Salad

photo by:kraft
Teriyaki chicken is tossed with noodles—and veggies cut to look like noodles—in a pasta salad that's great hot or cold as leftovers.
time
prep:
20 min
total:
40 min
servings
total:
4 servings, 1-3/4 cups each

What You Need

1
lb.  boneless skinless chicken thighs, cut into bite-size pieces
1/4
cup  plus 1 Tbsp. A.1. STEAKHOUSE Marinade Teriyaki, divided
3
cloves  garlic, minced
1/2
lb.  multi-grain spaghetti, uncooked
1/2
cup  KRAFT Lite Asian Toasted Sesame Dressing
1
tsp.  ground ginger
1
large  red pepper, cut into matchlike sticks
2
large  carrots, cut into matchlike sticks
3
 green onions, sliced
1/4
cup  chopped fresh cilantro, divided
1/4
cup  chopped PLANTERS Lightly Salted COCKTAIL Peanuts

Make It

TOSS chicken with 1/4 cup marinade and garlic. Refrigerate 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.

MIX dressing, remaining marinade and ginger. Remove chicken from marinade mixture; discard marinade mixture. Cook and stir chicken, peppers, carrots and onions in large nonstick skillet on medium heat 8 to 10 min. or until chicken is done. Stir in dressing mixture.

DRAIN spaghetti; return to pan. Add chicken mixture and 3 Tbsp. cilantro; mix lightly. Spoon into bowl; sprinkle with remaining cilantro and nuts.

Kraft Kitchens Tips

Creative Leftovers
Refrigerate any leftovers. Serve the next day cold as part of your lunch or supper.
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