Total Time
Prep 45 mins
Cook 5 mins

This satisfies my spicy carb craving. Very colorful and easy to prepare.

Ingredients Nutrition


  1. Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
  2. Put spaghetti in a large bowl; set aside.
  3. In a big skillet, heat 2 tablespoons sesame oil.
  4. Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
  5. Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
  6. Remove skillet from heat and let cool.
  7. Spoon spinach mixture over spaghetti.
  8. Add in the chicken and water chestnuts.
  9. In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
  10. Pour over pasta/spinach/chicken; gently toss to coat.
  11. Serve immediately.


Most Helpful

Very much enjoyed as an easy midweek supper for DH and I. I used frozen spinach, but it was good, and subbed shrimp for the chicken. I had no water chestnuts, but I think this is the kind of recipe that looks kindly on whatever veg you have on hand. Good flavours and ease of preparation make this a winner for me! Made for Unrated Asian Recipe Tag Game, July 2009

Karen Elizabeth August 04, 2009

Very tasty for a lovely summer supper on the deck. This makes a nice one dish meal. Prepared for Unrated Asian Recipe Tag Game, July 2009. p.s. I did not have bell peppers nor water chestnuts on hand, so I added sauteed diced zucchini and fresh cilantro leaves.

Mama Cee Jay July 05, 2009

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