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
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Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
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Put spaghetti in a large bowl; set aside.
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In a big skillet, heat 2 tablespoons sesame oil.
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Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
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Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
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Remove skillet from heat and let cool.
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Spoon spinach mixture over spaghetti.
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Add in the chicken and water chestnuts.
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In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
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Pour over pasta/spinach/chicken; gently toss to coat.
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Serve immediately.