Ingredients:
8 ounces spaghetti, broken in half
1 tablespoon dark sesame oil
1 cup red bell peppers, strips
8 ounces shiitake mushroom caps, sliced
1 lb boneless skinless chicken breast halves, cut into bite-size pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low sodium soy sauce
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons sherry wine
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Directions:
Preheat oven to 400F.
Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half).
Drain well.
Heat the oil in a large enough skillet or wok.
Add red bell pepper strips and mushrooms, saute 2 minutes.
Add chicken, ginger, and garlic; saute 3 minutes.
Stir in soy sauce, cook 2 minutes, stirring frequently.
Combine broth and cornstarch, stirring well with a whisk.
Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly.
Remove from heat; stir in sherry, vinegar and crushed red pepper.
Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds.
Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray.
Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture.
Bake at 400F for 20 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.