Szechuan Noodle Toss

• 1 (8 oz.) pkg. thin spaghetti
• 1/4 c. sesame oil, divided
• 2 large sweet red peppers, julienne-cut
• 4 green onions, cut into 1-inch pieces
• 1 clove garlic, crushed
• 1 (10 oz.) pkg. fresh, trimmed spinach, torn into bite-size pieces
• 2 c. cubed cooked chicken
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/4 c. soy sauce
• 2 tbsp. rice vinegar
• 1 1/2 tsp. crushed red pepper
• 1 tsp. minced fresh ginger root

1. Cook spaghetti according to package directions; drain.
2. Rinse with cold water; drain.
3. Place spaghetti in a large salad bowl; set aside.
4. Heat 2 tablespoons sesame oil in a large skillet.
5. Add red pepper, green onions and garlic; saute 2 minutes.
6. Stir in spinach; cover and cook over medium heat 3 minutes or until spinach wilts. Remove from heat; cool.
7. Spoon mixture over pasta.
8. Add chicken and water chestnuts.
9. Combine remaining 2 tablespoons sesame oil, soy sauce and remaining ingredients; stir well.
10. Pour over pasta; toss gently to coat.
11. Yields 6 servings.

thin spaghetti, sesame oil, sweet red peppers, green onions, clove garlic, chicken, water chestnuts, soy sauce, rice vinegar, red pepper, fresh ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=280934 (may not work)