Chicken Broccoli Noodle Stirfry

This was my first stir-fry noodle dish and it was so delicious and easy! You could add other veggies, too. I adapted this from a Whole Foods recipe.

Ingredients:

8 ounces whole wheat linguine

3/4 cup low sodium chicken broth

3 T soy sauce

1/4 tsp red pepper flakes

2 tsp cornstarch

1lb chicken breast, cut into small pieces

3 cloves garlic, minced

1/2 tsp ground ginger (or 2 tsp fresh, minced ginger)

1 crown of broccoli, cut into florets

1 carrot, peeled and cut into strips (I used the carrot chips again, cut into strips)

Cook linguine per directions. Meanwhile, mix broth, soy sauce, pepper flakes, and cornstarch in a bowl. Heat wok or skillet, add 1 T of olive oil, brown chicken. Remove chicken from wok and set aside. Add 1 T of olive oil, the garlic, and the ginger, and cook for 30 seconds. Add carrots and broccoli and cook for 2 minutes. Add soy sauce mixture and chicken and simmer on medium heat until veggies are tender, about 3 minutes. Toss with linguine and serve.

Serves 4