Garlic Chicken Salad with Whole-Wheat Spaghetti

Ingredients
8-oz. whole-wheat spaghetti, freshly cooked and drained
4 Tbls. Oriental sesame oil
1 whole boneless, skinless chicken breast
Boiling salted water
¼ cup rice-wine vinegar or cider vinegar
3 Tbls. vegetable oil
2 Tbls. soy sauce
2 Tbls. chili oil
2 Tbls. minced garlic
¼ tsp. crushed red pepper
1 large red or green bell pepper cut in thin strips (1 cup)
¼ cup chopped green onion tops
2 Tbls. chopped fresh coriander
2 cups shredded Chinese cabbage or spinach leaves
For garnish: 8 tomato wedges

Directions
Toss spaghetti with 1 Tbl. sesame oil in lg. bowl; cool to room temp. Cook chicken in boiling salted water to cover 10 min or until center is opaque. Drain, cool and tear into long shreds. Whisk remaining 3 Tbls. sesame oil, vinegar, vegetable oil and soy sauce in a small bowl. Add chicken and marinate 10 min. at room temp. Add chicken with marinade to spaghetti; toss to mix. Heat chili oil in small skillet over medium-high heat. Add garlic and crushed red pepper; cook, stirring constantly, 30 seconds. Stir in bell pepper and green onions; cook 1 min. longer. Pour over spaghetti; add coriander and toss. To serve, mound on cabbage-lined serving platter and garnish with tomato wedges. Makes 4 main-dish servings.