Spring Chicken & Veggie Noodles: A Light & Flavorful Pasta Recipe

Pasta in the Springtime

YIELD Makes 6 servings

INGREDIENTS

1‑1/4 cups vegetable broth, divided 2 tablespoons cornstarch 1/4 cup rice vinegar 1/4 cup soy sauce 3 cloves garlic, minced 1 tablespoon sugar 1 tablespoon minced fresh ginger 1 tablespoon lemon juice 2 teaspoons sesame oil 2 teaspoons hot pepper sauce 1 teaspoon black pepper 1/2 pound cooked chicken breast, cut into matchstick-size strips 2 carrots, peeled and cut into matchstick-size strips 1/4 pound asparagus, diagonally sliced into 1-inch pieces 1 cup packed chopped spinach 1 pound linguine, cooked and drained

PREPARATION:

1. Combine 1/4 cup vegetable broth and cornstarch in small bowl; set aside.
2. Combine remaining 1 cup vegetable broth, vinegar, soy sauce, garlic, sugar, ginger, lemon juice, sesame oil, pepper sauce and black pepper in medium saucepan. Bring to a boil over high heat. Gradually add cornstarch mixture to saucepan, stirring constantly. Bring to a boil, stirring constantly. Reduce heat; simmer 2 to 3 minutes.
3. Add chicken, carrots, asparagus and spinach to saucepan; increase heat to medium. Cook 3 minutes. Combine sauce with linguine in large bowl; stir gently.

This recipe appears in: Pasta NUTRITIONAL INFORMATION: Sodium 1083 mg Protein 21 g Fiber 4 g Carbohydrate 53 g Cholesterol 32 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 14 % Calories 334 DIETARY EXCHANGE: Meat 2 Vegetable 1 Starch 3