Ingredients
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8 ounces spaghetti, broken in half
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1 tablespoon dark sesame oil
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1 cup red bell pepper, strips
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1 teaspoon minced fresh ginger
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3 garlic cloves, minced
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1/4 cup low sodium soy sauce
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1 cup chicken broth
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1 tablespoon cornstarch
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2 tablespoons sherry wine
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1 tablespoon rice vinegar
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1/2 teaspoon crushed red pepper flakes
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2 cups thinly sliced bok choy
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1 tablespoon sesame seeds, divided
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3/4 cup sliced green onion
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1 lb boneless skinless chicken breast half, cut into bite-size pieces
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8 ounces shiitake mushroom caps, sliced
Instructions
- Preheat oven to 400°.
- Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half).
- Drain well.
- Heat the oil in a large enough skillet or wok.
- Add red bell pepper strips and mushrooms, saute 2 minutes.
- Add chicken, ginger, and garlic; saute 3 minutes.
- Stir in soy sauce, cook 2 minutes, stirring frequently.
- Combine broth and cornstarch, stirring well with a whisk.
- Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly.
- Remove from heat; stir in sherry, vinegar and crushed red pepper.
- Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds.
- Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray.
- Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture.
- Bake at 400° for 20 minutes.