Szechuan Chicken with Angelhair Pasta

• 1 tablespoon dark sesame oil
• 1/4 cup chili-garlic sauce (found in the Asian section of your grocery store)
• 4 boneless chicken breast halves
• 1 pound angelhair pasta
• 1 1/2 pounds broccoli crowns, cut into florets
• 1 red bell pepper, cut into 1/2-inch strips
• 1 yellow bell pepper, cut into 1/2-inch strips
• 12 green onions
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1 1/2 teaspoons minced fresh ginger

1. Heat the oil and 2 tablespoons of the chili-garlic sauce in a large skillet over medium heat; add the chicken, and cook for 4 minutes on each side, or until cooked through.
2. Meanwhile bring a large pot of water to a boil for pasta.
3. Add pasta to boiling water, cook as directed on package, and drain.
4. Remove the chicken from the pan and cut it into strips.
5. Add the broccoli, bell peppers, green onions, garlic, remaining chili-garlic sauce, soy sauce, and ginger to the skillet.
6. Cook the vegetables, stirring until they are crisp-tender.
7. Add the chicken strips and cook until heated through.
8. Serve over the pasta.

sesame oil, chiligarlic sauce, chicken breast halves, pasta, broccoli crowns, red bell pepper, yellow bell pepper, green onions, garlic, soy sauce, fresh ginger

Taken from www.epicurious.com/recipes/food/views/szechuan-chicken-with-angelhair-pasta-385079 (may not work)