MAHOGANY CHICKEN WITH SESAME NOODLES

1 cup reduced-sodium teriyaki cooking sauce and marinade

4 (4 oz.) skinless, boneless chicken breast halves

1/4 teaspoon pepper

cooking spray

2 cups hot cooked linguine (about 4 oz. uncooked pasta)

1 cup red bell pepper; chopped

1/2 cup carrot; shredded

1/4 cup fresh cilantro; chopped

2 tablespoons dark sesame oil

2 tablespoons reduced-sodium teriyaki cooking sauce and marinade

1/8 teaspoon pepper

6 cups gourmet salad greens

1. Combine 1 cup teriyaki sauce and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 8 hours or overnight. Remove chicken from bag; discard marinade. Sprinkle pepper over chicken.

2. Prepare grill. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cut each breast half diagonally into strips; set aside and keep warm.

3. Combine linguine, red bell pepper, carrot, cilantro, sesame oil, 2 tablespoons teriyaki sauce and pepper in a bowl; toss well to coat. Place 1 1/2 cup salad greens on each plate; top each with 1 cup noodle mixture and 1 sliced breast half.

Yields 4 servings

CALORIES: 358; PROTEIN: 33g; FAT: 9g; CARBS: 34g; FIBER: 3g; CHOL: 66mg; IRON: 4mg; SODIUM: 421mg; CALC: 60mg.

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