16 ounces barilla plus spaghetti
2 cups diagonally sliced fresh snow peas
4 cups shredded cooked chicken breasts
1 cup red bell pepper, julienned
1/2 cup green onion, sliced
1 tablespoon sesame seeds, toasted
3/4 cup teriyaki sauce
2 tablespoons dark sesame oil
salt and pepper, to taste
chili oil (optional)
Cook spaghetti in boiling water for 9 minutes.
Add sliced snow peas and cook for 1 more minute.
Drain and rinse under cold, running water.
Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
Pour over pasta mixture and toss well.
Serve at room temperature or chilled.
Keeps well in the fridge for up to a week.