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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This satisfies my spicy carb craving. Very colorful and easy to prepare. 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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