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 carrot s, cut into matchlike sticks
3 green onions, sliced
1/4 cup chopped fresh cilantro, divided
1/4 cup chopped PLANTERS Lightly Salted COCKTAIL Peanut s
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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, 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.
Refrigerate any leftovers. Serve the next day cold as part of your lunch or supper.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 64g
Dietary Fibers 11g
* 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.