Serves: 5
Total Calories: 184

1/2 pound boneless skinless chicken breast half
1/2 pound snap pea pods, strings removed (2 cups)
6 ounces baby-cut carrots, cut lengthwise into 1/4-inch sticks (1 cup)
1/2 (9-ounce) package refrigerated linguini noodle, cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free reduced-sodium chicken broth
1 tablespoon soy sauce
4 cloves garlic, finely chopped
2 teaspoons finely chopped ginger root
Toasted sesame seeds, if desired

Cut chicken breast halves lengthwise into 2-inch pieces cut pieces crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart saucepan. Add pea pods, carrots and linguine heat to boiling. Boil 2 to 3 minutes or until linguine is just tender drain. Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot stir in cornstarch mixture. Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add chicken stir-fry about 2 minutes or until chicken is white. Stir broth mixture stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.
1 Serving: Calories 185 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 25mg Sodium 270mg Carbohydrate 29g (Dietary Fiber 2g) Protein 15g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 184
Calories from Fat: 20

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