1 large red bell pepper, cut into bite-size strips (1 cup)
1 package (6 oz) fresh snow peas, ends trimmed
1 package (10 oz) matchstick carrots
9 small green onions, thinly sliced on the bias, whites and greens separated (about 3/4 cup)
YIELD 6 servings
Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.