- 1/2 lb boneless, skinless chicken breast, cut into small chunks
- 12 oz whole wheat linguini or fettucine (broken in half)- I just used spaghetti noodles I had in the pantry
- 4 medium carrots, peeled and cut into thin 3-inch strips
- 1 medium red bell pepper, cut into thin 3-inch strips
- 1 bunch green onions, white part sliced and green part cut into 3-inch strips
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tsp garlic powder
- 1 tsp corn starch
- 1 tbsp sugar
- 1/2 tsp red pepper flakes
- 4 cups chicken or vegetable broth
- 1/2 cup water
- 2 tsp extra virgin olive oil
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a biol. Stir and reduce to a simmer. Cook, covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
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