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 cocktail peanuts, coarsely chopped.
Asian flavors abound in this simple meal that is both rich in vitamin A from the carrots and a good source of vitamin C from the red pepper.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 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.