1# boneless skinless chicken breasts, cut into 1/2" strips 2 Tbl. Low-sodium soy sauce 2 large cloves garlic, minced Nonstick cooking spray 2 tsp. Vegetable oil

1# spaghetti, cooked and drained 6 C. coarsely shredded savoy or napa cabbage (regular works as well)

3/4 C. water

2 scallions, sliced

1/4 tsp. Salt

1 tsp. Hot-red-pepper sauce 1 red onion

1 red pepper

1/3 C. plain barbecue sauce 2 Tbl. Hoisin sauce

1 Tbl. Chopped peanuts

In a bowl, mix chicken, soy sauce and garlic. With cooking spray, grease a 12" non-stick skillet; place over medium heat. Add 1 tsp. Oil; swirl. Add pasta; press with a spatula. Cook 10 minutes or until browned. Place large platter over skille. Invert spaghetti pancake onto platter.

Grease skillet with cooking spray; add remaining oil; slide pancake back onto skillet. Cook 10 minutes or until browned on bottom. Slide onto platter. Cover loosely; keep warm.

In skillet, boil cabbage with 1/2 C. water, covered, 2 minutes. Uncover, cook 3 minutes. Add scallions, salt and pepper sauce. Sete aside.

Dice onion and pepper. Grease skillet with cooking spray; over high heat saute onion and red pepper 2 minutes. Add chicken; saute 2 minutes or until cooked. Stir in remaining water and sauces; cook 1 minute.

Place cabbage on pancake. Top with chicken mixture and peanuts. Makes 6 servings, 399 calories per serving.