Chicken Linguini a-la-Orient Express

PREP 10 MIN COOK 10 MIN SERVES 4

12 oz (340 g) uncooked whole wheat linguini
2 tsp olive oil
1 cup chopped onions
2 tsp minced garlic
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
3 Tbsp seasoned rice vinegar
1 Tbsp each freshly squeezed lemon juice
1 Tbsp sesame oil
1 Tbsp grated gingerroot
2 tsp liquid honey or brown sugar
1 tsp hot pepper sauce
1/2 tsp freshly ground black pepper
2 Tbsp cornstarch
2 cups chopped or sliced cooked chicken breast
1 1/2 cups broccoli florets
1 cup thinly sliced red bell pepper
1 cup carrots, cut into thin (julienne) strips

1. Prepare linguini according to package directions. Drain and keep warm.

2. While pasta is cooking, prepare sauce. Heat olive oil in a large pot over medium heat. Add onions and garlic.

3. Cook and stir until vegetables begin to soften, about 4 minutes. Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, gingerrot, honey, hot pepper sauce and black pepper. Mix well and bring to a boil.

4. Blend conrnstarch with an equal amount of water until smooth. Add to sauce. Cook and stir until sauce is bubbly and has thickened, about 1 minute.

5. Add cooked chicken pieces, broccoli, red pepper and carrots to sauce. Mix well. Cook 3 to 4 minutes, until vegetables are tender-crisp. Pour chicken-vegetable mixture over warm linguini and toss to coat evenly. Serve hot.

Absolutely de-li-cious!! This is surely a keeper in our home. We kind-of-figured it would be and doubled our batch when we made it and... let's just say we had just enough for my hubby's lunch tomomrrow!! ...and he was happy about that! :)