Ingredients
6
oz uncooked spaghetti (from 16-oz box)
1/3
cup Annie’s™ organic Asian sesame dressing
3
tablespoons soy sauce
2
teaspoons grated fresh gingerroot
1/4
teaspoon crushed red pepper flakes
1
tablespoon vegetable oil
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1/4
teaspoon salt
1
large red bell pepper, cut into bite-size strips (1 cup)
1
package (6 oz) fresh snow peas, ends trimmed
1
package (10 oz) matchstick carrots
9
small green onions, thinly sliced on the bias, whites and greens separated (about 3/4 cup)
Preparation
Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.
