Step 1

Bring a large pot of water to a boil and cook spaghetti until just soft; drain and reserve.

Step 2

Thaw Kirkwood chicken breast according to package directions, then pat dry. Heat 1 Tbsp. oil over medium heat and sear chicken on both sides until well browned and cooked to an internal temperature of 165°. Set aside to cool slightly.

Step 3

Heat oil in a medium pan over medium-high heat.

Step 4

Add garlic and ginger, cook until aromatic and garlic is slightly browned.

Step 5

Add steamable veggies and cook until thawed and sauce is melted.

Step 6

Cut cooked chicken breast into large cubes and toss into veggies and sauce.

Step 7

Add spaghetti to pan, toss until fully incorporated.

Step 8

In a small bowl, whisk together crushed red pepper and soy sauce. Add to noodle mixture and toss to combine. Top with green onions