Spicy Noodles with Chicken and Spinach

This recipe serves:  1 2 4 6 8

2 tablespoons mushrooms (shiitake, button, oyster)
2 ounces boneless, skinless chicken breasts
3 ounces spaghetti
2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1/2 large scallion, thinly sliced
1/4 inch piece of ginger, peeled and thinly sliced
1/4 clove garlic, minced
1 pinch red pepper flakes
1/4 pound fresh baby spinach, washed and dried
freshly ground black pepper
1. Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add the mushrooms and sauté for about 3 to 5 minutes, until they are browned. Remove from the heat and keep warm.

2. Spray the pan again and sauté the chicken breasts over medium-high heat for about 6 minutes on each side. Remove from the heat and when cool enough to handle, shred into pieces.

3. Bring a large pot of well salted water to a boil. Add the noodles and cook until al dente, about 7 to 9 minutes.

4. Heat the sesame oil and soy sauce in a skillet over medium heat. Add the ginger slices, garlic, scallions and red pepper and cook until fragrant, about 2 minutes. Add the noodles to the skillet and toss well. Add freshly ground pepper and adjust the seasoning to your taste.

5. Arrange the spinach leaves on a plate or in a bowl. Add the noodles and top with the mushrooms and chicken.

Serving Size: about 2 cups

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