Categories: Asian, Chicken, Main Dish

Ingredients

• 1 (8 ounce) package thin spaghetti
• 1/4 cup sesame oil , divided
• 2 large red bell peppers , cut into julienne strips
• 4 green onions , cut into 1 inch pieces
• 2 cloves garlic , minced
• 1 (10 ounce) bag fresh spinach , torn into bite-size pieces
• 2 cups cubed cooked chicken
• 1 (8 ounce) can sliced water chestnuts , drained
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 1/2 teaspoons crushed red pepper flakes
• 1 -2 teaspoon minced fresh gingerroot

Directions

1. Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.

2. Put spaghetti in a large bowl; set aside.

3. In a big skillet, heat 2 tablespoons sesame oil.

4. Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.

5. Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.

6. Remove skillet from heat and let cool.

7. Spoon spinach mixture over spaghetti.

8. Add in the chicken and water chestnuts.

9. In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.

10. Pour over pasta/spinach/chicken; gently toss to coat.

11. Serve immediately.

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