Chicken Lo Mein (Yes, another pasta dish, but it's fabulous!)

I've been making a lot of pasta dishes lately because I've been watching Rachael Ray's 30 Minute Meals pretty frequently and she works with pasta often. This dish was inspired by her Chinese Spaghetti and Meatballs recipe. I decided to leave out the meatballs and used sliced chicken instead that I seasoned with garlic powder, ground ginger, salt and pepper and sauteed before I cooked the veggies. You can definitely serve this over brown rice and leave out the noodles, if you're tired of pasta. But, the whole wheat noodles taste great!

Salt
1 pound whole-wheat spaghetti
2 large chicken breasts, thinly sliced
1/4 tsp ginger powder
1/4 tsp garlic powder
salt and pepper
6 green onions sliced on a diagonal
1/3 cup tamari dark soy or regular soy sauce
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.

Heat 2 tbsp vegetable oil in a large skillet. Season the chicken breast with the garlic and ginger powders and the salt and pepper. Add to the oil and sautee over high heat until cooked through and nicely browned. Remove from pan. Pour in the remaining 2 tbsp oil. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and chicken and stir until spinach wilts. Add the soy sauce, about 1/3 cup, and the sesame oil. Sprinkle sesame seeds on top.