Baked Sesame Chicken Noodles

A fairly quick and easy to make casserole with an Asian flair.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 400°.
2. Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half).
3. Drain well.
4. Heat the oil in a large enough skillet or wok.
5. Add red bell pepper strips and mushrooms, saute 2 minutes.
6. Add chicken, ginger, and garlic; saute 3 minutes.
7. Stir in soy sauce, cook 2 minutes, stirring frequently.
8. Combine broth and cornstarch, stirring well with a whisk.
9. Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly.
10. Remove from heat; stir in sherry, vinegar and crushed red pepper.
11. Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds.
12. Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray.
13. Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture.
14. Bake at 400° for 20 minutes.