Peanut Noodles with Shredded Chicken

I made a great "cold" dinner tonight - it's one of those "ninety degrees but feels like 100" days.
So I figured why not?
The recipe is from the May 2009 issue of Good Housekeeping, from the article entitled "20 Easiest-Ever Chicken Recipes". I agree this was easy, though it did create more than a few dishes to clean up. But it was delish!

Ingredients:
12 oz thick spaghetti (I used whole wheat)
1 clove garlic, thinly sliced (I used like three)
4 medium skinless, boneless chicken-breast halves (1.5lbs)
1/4 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1/3 cup smooth peanut butter
3 Tbsp water
2 tsp grated peeled fresh ginger (I always just chop this, I have not had good results when grating)
1 small cucumber thinly sliced (I left this out and just put diced cucumber on mine since Ken and cucumbers do not get along)
1 bag (8 to 10 oz) shredded carrots (I shredded two large whole carrots myself...clearly this added to prep time and things to clean up but saved $$)
1 med red pepper thinly sliced
cilantro sprigs for garnish
NOT called for but I added: 5-6 chopped scallions, lime wedges and peanuts for serving

1. cook pasta as directed, drain, rinse with lots of cold water, drain again, set aside
2. meanwhile, in covered 12-in skillet, heat garlic and 1 inch water to boiling on high. add chicken, cover, reduce heat to med-low, and cook 13-14 min or until chicken loses its pink color throughout.
3. remove chicken with tongs and place in large bowl of ice water; chill for 5 min. discard poaching liquid.
4. shred chicken with hands after cool
5. while everything cooks, combine vinegar, soy sauce, ginger, peanut butter, and water in a LARGE bowl and whisk together until smooth
6. add chicken, pasta and veggies to large bowl of sauce, toss to coat.
7. serve with cilantro (and I added cucumber to mine, plus lime wedges and some peanuts to dress it up)
makes 6 main-dish servings: about 510 calories, 46g protein, 12g togal fat, 4 g fiber (I think mine has more since I used whole wheat pasta)

Here's a shot of both (mine with cukes, Ken's without):