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Szechuan noodle toss 1 (8-ounce) package thin spaghetti
1/4 cup sesame oil, divided 2 large sweet red peppers, julienne-cut
4 green onions, cut into 1-inch pieces 1 clove garlic, crushed 1 (10-ounce) package fresh, trimmed spinach, tom into bite-size pieces 2 cups cubed cooked chicken 1 (8-ounce) can sliced water chestnuts, drained 1/4 cup soy sauce 2 tablespoons rice vinegar 1 1/2 teaspoons crushed red pepper
1 teaspoon minced fresh gingerroot
Cook spaghetti according to package directions; drain. Rinse with cold water; drain. Place spaghetti in a large salad bowl; set aside. Heat 2 tablespoons sesame oil in a large skillet. Add red pepper, green onions, and garlic; saute 2 minutes. Stir in spinach; cover and cook over medium heat 3 minutes or until spinach wilts. Remove from heat; cool. Spoon mixture over pasta. Add chicken and water chestnuts.
Combine remaining 2 tablespoons sesame oil, soy sauce, and remaining ingredients; stir well. Pour over pasta; toss gently to coat. Yeild: 6 servings. Main-dish pasta salad 1 cup uncooked corkscrew macaroni
2 small carrots, sliced 2 small green onions, chopped 1 (2-ounce) jar diced pimiento, drained 1 cup drained canned kidney beans 3/4 cup sliced celery 1/4 cup cooked English peas 2 tablespoons chopped parsley 1/4 cup Italian reduced-carlorie salad dressing 2 tablespoons reduced-calorie mayonnaise 1/8 teaspoon dried whole marjoram
1/8 teaspoon pepper lettuce leaves 2 medium tomatoes, sliced
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