Name: Garlic chili oil noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into bite-size pieces; 1/4 tsp salt; 1/4 tsp black pepper; 2 oz spaghetti; 2 cloves garlic, minced; 1 green onions, thinly sliced; 1/2 tsp red pepper flakes; 2 tsp low sodium soy sauce; 1 tsp canola oil; 6 1/4 cups water; 3.5 oz bok choy, halved lengthwise

Instructions

Prep 15 min · Cook 10 min

Bring water to a boil in a large pot. Add the pasta and cook for 10 to 11 minutes until al dente. When the noodles are nearly finished, add the bok choy to the pot to blanch for the final moments of cooking. Drain, reserving a splash of the noodle water.
While the water boils and pasta cooks, season the chicken pieces with salt and pepper. Heat a nonstick skillet over medium-high heat with a light coating of cooking spray. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until opaque in the center. Set aside. Done when opaque in the center, 165°F.
Place the garlic, half the green onions, and red pepper flakes in a small heatproof bowl. Heat the oil in a small pan over medium heat until it just begins to shimmer, then carefully pour the hot oil over the garlic mixture. It should sizzle and become fragrant.
In a large bowl, whisk the soy sauce into the garlic chili oil. Add the drained noodles, bok choy, and seared chicken. Toss well to coat, adding a spoonful of the reserved noodle water if needed to loosen the sauce. Top with the remaining green onions.

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Instructions

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