Take a break from the routine weeknight meal, with this easy one-pot toasted sesame noodle dish full of family-favorite flavors, tender chicken, petite peas and carrots. Serve with a variety of toppings for extra spice, crunch and color.
3 Tbsp. toasted sesame oil, divided
1 1/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch strips
1/2 tsp. kosher salt and 1/4 tsp. black pepper
4 cloves garlic, minced
1 carton (32 oz.) College Inn® 40% Less Sodium Chicken Broth
3 Tbsp. less sodium soy sauce
1 lb. uncooked spaghetti, broken in half
2 medium carrots, thinly sliced
1 can (15 oz.) Del Monte® No Sodium Added Petite Peas, drained
Garnish Options: toasted sesame seeds, green onion, chili paste, cilantro
Heat 2 Tbsp. sesame oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper and cook 5 minutes, without stirring, until browned. Stir in garlic; cook 1 minute.
Stir in broth, soy sauce and 3/4 cup water, scraping up any browned bits from the pan.
Bring to a boil and stir in spaghetti and carrots; simmer according to package directions, stirring occasionally. DO NOT DRAIN. Remove from heat; stir in peas and let stand 5 minutes. Drizzle with remaining 1 Tbsp. sesame oil; toss. Serve with additional soy sauce and garnish, as desired.