Portobello Chicken Lomein

• 4 ounces uncooked linguine
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 lb boneless skinless chicken breast, cut into strips
• 2 tablespoons sesame oil, divided
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 1 3/4 cups sliced baby portabella mushrooms
• 2 cups fresh Baby Spinach

1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.
3. Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.

linguine, cornstarch, chicken broth, rice vinegar, honey, salt, ground ginger, chicken breast, sesame oil, carrots, onion, baby portabella mushrooms, spinach

Taken from www.food.com/recipe/portobello-chicken-lomein-535072 (may not work)