Ingredients
3 boneless, skinless chicken breasts
1/2 lb snow peas
1 C carrots, cut julienne style
1 1/2 C cooked spaghetti, break in half
2 tsp cornstarch
1 tsp sugar
2 tsp water
1/3 C FF chicken broth
1 T soy sauce
4 cloves garlic, finely chopped
2 tsp fresh gingerroot, finely chopped
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente.
Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.
Spray nonstick skillet with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, add vegetables and pasta and continue to cook another 2 minutes.
