2 whole chicken breasts
1 (8 oz.) thin spaghetti
2 lg. carrots, peeled
2 tbsp. sesame seeds
1/2 c. soy sauce
1/3 c. vegetable oil
1 tbsp. sugar
1 tsp. ground ginger
1 tbsp. white wine vinegar
1/4 tsp. red pepper, ground
1/4 lb. snow peas, blanched
4 green onions, cut into thin strips

Broil chicken. Cool; cut into bite size pieces. Cook spaghetti; cut carrots into thin strips and add to spaghetti during last 5 minutes. Drain spaghetti and carrots; return to pan. Toast sesame seeds; add soy sauce, oil, ginger, sugar, vinegar, and red pepper. Pour 1/2 of sauce mixture over spaghetti in pan. Toss gently. Toss remaining sauce with chicken. Arrange spaghetti, carrots, and snow peas on platter; top with chicken and green onions. Cover and chill. May be prepared 1 day ahead.