Sesame Chicken Noodles with Bok Choy

This is adapted from a Blue Apron recipe from Chrissy Tiegen.  It was delicious and even loved by a picky 3 year old.  Takes 30-40 minutes.  Serves 4-6

4 boneless skinless chicken breasts
1 lb fettuccine pasta
4 scallions
4 Tbsp Sesame Oil
4 Tbsp Tahini
4 Tbsp Soy Sauce
6 cloves garlic
1.5 lb Baby Bok Choy
4 Tbsp Red Wine Vinegar
2 Tbsp Honey
1 Tbsp Sambal Oelek

1. Prepare the ingredients:

• Wash and dry produce
• Rough chop the bok choy
• Chop the garlic
• Thinly slice scallions separating whites and greens
• Bring a large pot of salted water to a boil 

2. Season chicken with salt and pepper and saute for 6-7 minutes per side (med-high, nonstick)

3. Whisk tahini, soy sauce, vinegar, honey, half the Sesame Oil (2 T.)  and as much Sambal Oelek as you like.  Season with salt and pepper.

4.   Boil the noodles while the chicken cooks 8-10 minutes.  Reserve 1 cup of Cooking Water.  Coat drained noodles with remaining sesame oil.

5.  Stirfry bok choy, garlic, and white scallions in the pan with the chicken fond with S&P, 1-2 min.

6. Add chopped chicken, cooked veggies, sauce, half the reserved cooking water to the large pan with the dressed noodles.  Cook medium high 1-2 minutes.  Add remaining cooking water to your desired consistency.  Season S&P to taste.

7.  Garnish with Scallions and serve.