Prep 20 mins
Cook 30 mins
A fairly quick and easy to make casserole with an Asian flair.
- 8 ounces spaghetti, broken in half
- 1 tablespoon dark sesame oil
- 1 cup red bell pepper, strips
- 8 ounces shiitake mushroom caps, sliced
- 1 lb boneless skinless chicken breast half, 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 onion
- 1 tablespoon sesame seeds, divided
- Preheat oven to 400°.
- 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 400° for 20 minutes.
This was a huge hit with the entire family!! My 7 yr old is a very picky eater and she loved it; my DH is twitchy about anything that may be "too" spicy and he declared this to have "just the right amount of heat." I stuck to the recipe as written (as I usually do when trying something for the first time) and honestly, I think it's perfect just the way it is. Thank you so much for sharing. This is definitely a keeper for our house!
My family liked this. It was just like a really good lo mein. I pretty much stuck to the recipe, which I hardly ever do, except I used white mushroom slices and doubled the recipe. I think this would also be really good without the spaghetti, made entirely on the stovetop and served on rice. I do also recommend baking it covered loosely with foil, as I did, to prevent it from drying out, as there isn't a lot of sauce.
Oh. My. Word. Scrumptious! I subbed Udon and Sobo noodles for part of the spaghetti (getting into the spirit of the ethnicity & all!), and chopped frozen peppers (from my garden) for the fresh, and canned 'shrooms for the shiitake, and cabbage for the bok choy (our rural boonies grocery stores have limited variety--esp. in winter!)...and STILL this is beyond description! I hope you don't mind if I include this recipe in my annual customer newsletter (we raise pastured poultry, and I always include a page or two of "to die-for" poultry recipes--this one definitely fits the bill!). This one will not only go in MY cookbook here on 'Zaar, but also in my "tried & true" recipe book in my kitchen--to pass down to the kids. Keeper! Keeper! Keeper! (okay...enough gushing.....going back to my corner now.)