Ingredients
- ½ pound spaghettini
- 4 cups chicken broth (see recipe)
- 1 tablespoon toasted sesame oil
- 2 tablespoons soy sauce
- 3 tablespoons toasted sesame seeds
- 1 tablespoon grated fresh ginger
- 2 small jalapeno chilies, seeded and minced
- 3 scallions, thinly sliced
- 1 cup shredded, cooked chicken, optional
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Nutritional Information
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Nutritional analysis per serving (4 servings)
434 calories; 12 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 24 grams protein; 33 milligrams cholesterol; 815 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- Bring a large pot of lightly salted water to a boil. Add the spaghettini and cook until al dente, about 9 minutes. Drain and place in a large bowl.
- Meanwhile, whisk together 1/4 cup of the chicken broth, the sesame oil, soy sauce, sesame seeds, ginger and jalapenos. Add the mixture to the pasta and toss to coat well.
- Place the remaining chicken broth in a saucepan and bring to a simmer. Mound the spaghettini mixture in the center of each of 4 soup plates. Top with the scallions and chicken, if using. Serve immediately.
20 minutes
Dining and Cooking