Baked Sesame Chicken Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve. Ingredients:
8 ounces uncooked spaghetti or linguine, broken in half |
1 tablespoon dark sesame oil |
1 cup red bell pepper strips |
8 ounces shiitake mushroom caps, sliced |
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces |
1 teaspoon minced fresh ginger |
3 garlic cloves, minced |
1/4 cup low-sodium soy sauce |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon cornstarch |
2 tablespoons cream sherry |
1 tablespoon rice vinegar |
1/2 teaspoon crushed red pepper |
2 cups thinly sliced bok choy |
3/4 cup sliced green onions |
1 tablespoon sesame seeds, divided |
cooking spray |
1 cup panko (coarse, dry) breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.
4. 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 sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.
5. Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.
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