Asian-Style Primavera

• 1 ounce dried shiitake mushroom
• 1 tablespoon cornstarch
• 6 ounces dry fettuccine
• 12 ounces boneless skinless chicken breast halves, cut into bite-size pieces
• 2 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• nonstick cooking spray
• 1 cup sugar snap pea (strings and tips removed)
• 8 ounces whole baby carrots
• 4 green onions, bias-sliced into 1-inch pieces
• green onion, strips (optional)

1. In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
2. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
3. Cook pasta according to package directions. Drain and keep warm.
4. In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
5. Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
6. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink.
7. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
8. Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce.
9. Stir for 1 minute or until thoroughly heated.
10. Garnish with green onion if desired.

shiitake mushroom, cornstarch, fettuccine, chicken, sherry, soy sauce, ginger, garlic, nonstick cooking spray, sugar snap pea, baby carrots, green onions, green onion

Taken from www.food.com/recipe/asian-style-primavera-153478 (may not work)