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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe on the back of a foodtown brand linguine box and thought it looked really different but sounded really tasty- and it was. Made this and we loved it so I hope you also enjoy! Ingredients:
8 ounces linguine |
2 chicken bouillon cubes |
1 1/2 cups boiling water |
2 tablespoons cornstarch |
3 tablespoons low sodium soy sauce |
2 tablespoons butter |
8 ounces chicken breasts, cut into strips |
1 1/2 cups fresh mushrooms, sliced |
1 cup celery, sliced diagonally |
1 cup green onion, sliced |
1/2 cup water chestnut, sliced |
2 cups broccoli spears, sliced (10 oz package thawed and drained) |
1 cup slivered almonds |
Directions:
1. Cook Linguine according to package directions. Drain.
2. Dissolve bouillon in boiling water. Blend cornstarch with soy sauce to make smooth paste. Add to bouillon.
3. In large sauce pan or wok sauté the chicken strips in the butter, stirring constantly until no longer pink, about 3-5 minutes. Push chicken to the side.
4. Add mushrooms, celery, onion and water chestnuts and cook 3 to 5 minutes.
5. Stir bouillon mixture into vegetables and chicken, and add broccoli. Bring to a boil and cook until liquid is clear and slightly thickened.
6. Serve immediately over linguine. Sprinkle with almonds.
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