Szechuan Noodles

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

1. Cook spaghetti; rinse, drain and set aside. Heat 2 tablespoons oil in large skillet; add pepper strips, onions and garlic. Saute 2 minutes. Stir in spinach; cover and cook 2 to 3 minutes. Remove from heat; cool. Spoon mixture over pasta. Add chicken and chestnuts. Combine remaining oil and the rest of the ingredients; stir well and toss over pasta. Toss to coat. Serves 6.

spaghetti, sesame oil, bell peppers, clove garlic, spinach, chicken, water chestnuts, soy sauce, rice wine vinegar, red pepper, fresh ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85293 (may not work)