Chicken Almond Linguine

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.