1 lb. boneless skinless chicken breasts, cut into chunks.
1/4 cup plus 1 T A1 Steakhouse Marinade Teriyaki, divided
3 cloves garlic, minced
8 oz. multi-grain spaghetti, uncooked
1/2 cup Kraft balsamic vinaigrette 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 fresh cilantro, divided
Place chicken in medium bowl. Add 1/4 cup of the marinade and the garlic; toss to coat. Cover and refrigerate at least 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.
Mix dressing, remaining 1 T marinade and the ginger; set aside. Remove chicken from marinade mixture; discard marinade mixture. Stir-fry chicken,peppers and carrots in large nonstick skillet on medium heat 5 min. or until chicken in cooked through. Stir in dressing mixture.
Drain spaghetti; return to pan. Add chicken mixture and 3 T of the cilantro; mix lightly. Sprinkle with remaining 1 T cilantro.
Yield: 4 servings.