Ginger Chicken Pasta Toss

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Ginger-Peanut Chicken & Pasta Toss
3 tbsp. each soy sauce & peanut butter
2 tbsp. minced gingerroot
1 tbsp. brown sugar
1 tbsp. each sesame oil and rice wine vinegar

2 cloves garlic, minced
2 tbsp. chopped fresh coriander or parsley
1 tbsp vegetable oil
1 lb chicken breasts, cubed
1 onion, peeled and sliced
1 red pepper, thinly sliced
1 pkg. frozen spinach, thawed, drained
5 cups cooked pasta (rigatoni?)
sesame seeds to sprinkle on top
Stir soy sauce with peanut butter, ginger, brown sugar, sesame oil and vinegar. Stir in garlic and coriander. Reserve.
Heat oil in skillet over high heat. Add chicken and brown on all sides. Remove chicken, reserve any oil/juice.
(now for some reason I didn't have written here what exactly you do with this reserved juice.. so I added it back in with the chicken later...)
Add onion and red pepper, fry 3 mins. Return chicken to pan and add p.b. mixture. Reduce heat to medium. Cook 2 mins, until glazed. Add spinach. Toss to combine and cook until heated through. Spoon over hot pasta and sprinkle with sesame seeds.

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