Ingredients
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1 (8 ounce) package thin spaghetti
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1/4 cup sesame oil, divided
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4 green onions, cut into 1 inch pieces
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2 cloves garlic, minced
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1 (10 ounce) bag fresh spinach, torn into bite-size pieces
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2 cups cubed cooked chicken
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1 (8 ounce) can sliced water chestnuts, drained
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1/4 cup soy sauce
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2 tablespoons rice vinegar
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1 1/2 teaspoons crushed red pepper flakes
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1 -2 teaspoon minced fresh gingerroot
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2 large red bell peppers, cut into julienne strips
Instructions
- Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
- Put spaghetti in a large bowl; set aside.
- In a big skillet, heat 2 tablespoons sesame oil.
- Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
- Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
- Remove skillet from heat and let cool.
- Spoon spinach mixture over spaghetti.
- Add in the chicken and water chestnuts.
- In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
- Pour over pasta/spinach/chicken; gently toss to coat.
- Serve immediately.