1 (24-ounce) package JENNIE-O® Teriyaki Turkey Tenderloin
3 tablespoons plus 1/4 cup soy sauce, divided
2 teaspoons finely chopped garlic, divided
2 tablespoons vegetable oil
2 tablespoons SKIPPY® Creamy Peanut Butter
2 tablespoons seasoned rice vinegar
2 teaspoons sesame oil
1/2 teaspoon finely grated peeled ginger root
1/2 teaspoon crushed red pepper flakes
8 ounces thin spaghetti, broken in half
1 cup julienned carrots
1 red bell pepper, cut into short, thin strips
1 1/2 cups fresh snow peas, cut lengthwise into thin strips
Chopped roasted peanuts

1. Cut turkey tenderloins in half lengthwise. In large reclosable food storage bag, combine turkey, 3 tablespoons soy sauce and 1 teaspoon garlic. Seal bag; refrigerate 30 minutes to marinate.
2. Heat grill to medium heat.
3. To make dressing, in small bowl, combine remaining 1/4 cup soy sauce, remaining 1 teaspoon garlic, vegetable oil, peanut butter, vinegar, sesame oil, ginger root and red pepper flakes. Stir in peanuts.
4. Remove turkey from marinade; discard marinade. Grill turkey, turning occasionally, 15 minutes or until no longer pink in center, juices run clear and internal temperature reaches 165°F. Cover with foil; let stand 10 minutes before slicing.
5. Cook spaghetti according to package directions; drain.
6. Bring small saucepan of water to a boil. Blanch carrots, bell pepper and snow peas in boiling water 1 to 2 minutes or until crisply tender; drain. In large bowl, toss together turkey, spaghetti and vegetables. Serve with dressing.

This recipe is recommended for  6 servings.