Instructions: Toss pasta with 1 tablespoon sesame oil in a large bowl; cool to room temperature. Cook chicken in boiling salted water to cover 10 minutes or until center is opaque. Drain, cool and tear into long shreds. Whisk remaining 3 tablespoons sesame oil, the vinegar, vegetable oil and soy sauce in a small bowl. Add chicken and marinate 10 minutes at room temperature. Add chicken and marinade to pasta; toss to mix. Heat chili oil in a small skillet over medium -high heat. Add garlic and crushed red pepper; cook, stirring constantly, 30 seconds. Stir in bell pepper and green onions; cook 1 minute longer. Pour over pasta; add parsley and toss.

Cover and chill for several hours or can be served immediately.

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