1 (8 oz.) pkg. spaghetti
1/4 c. sesame oil, divided
2 bell peppers (1 red and 1 green), cut into 1-inch pieces
1 clove garlic, minced
1 (10 oz.) pkg. spinach, torn into bite size pieces
2 c. cooked chicken, cubed
1 can sliced water chestnuts, drained
1/4 c. soy sauce
2 tbsp. rice wine vinegar
1 1/2 tsp. crushed red pepper
1 tsp. fresh ginger root, minced

Cook spaghetti; rinse, drain and set aside. Heat 2 tablespoons oil in large skillet; add pepper strips, onions and garlic. Sauté 2 minutes. Stir in spinach; cover and cook 2 to 3 minutes. Remove from heat; cool. Spoon mixture over pasta. Add chicken and chestnuts. Combine remaining oil and the rest of the ingredients; stir well and toss over pasta. Toss to coat.

Serves 6.