Make our Healthy Living Asian Noodle Salad today! Multigrain noodles and an abundance of veggies make this Asian Noodle Salad a smart eating option.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/4 cup plus 1 Tbsp. A.1. STEAKHOUSE Marinade Teriyaki, divided
3 cloves garlic, minced
1/2 lb. multigrain spaghetti, uncooked
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1 tsp. ground ginger
1 large red pepper, cut into matchlike sticks
1 cup baby carrots, cut into matchlike sticks
1/4 cup chopped cilantro, divided
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Let's 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.
Mix dressing, remaining marinade and ginger. Remove chicken from marinade mixture; discard marinade mixture. Cook and stir chicken, peppers and carrots 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.
Refrigerate any leftovers. Serve the next day cold as part of your lunch or supper.
Sprinkle with 1/4 cup PLANTERS COCKTAIL Peanuts, coarsely chopped.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.