Seafood Stir-Fry

• 6 ounces uncooked linguine, broken in half
• 1 tablespoon cornstarch
• 3/4 cup dry white wine or reduced-sodium chicken broth
• 1/2 cup additional reduced-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon crushed red pepper flakes
• 2 cups broccoli florets
• 4 teaspoons canola oil
• 1 large sweet yellow, red or green pepper, julienned
• 2 garlic cloves, minced
• 2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes
• 1/4 cup shredded Parmesan cheese

1. Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside.
2. Meanwhile, in a
3. , stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer.
4. Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.

linguine, cornstarch, white wine, chicken broth, thyme, salt, red pepper, broccoli florets, canola oil, sweet yellow, garlic, parmesan cheese

Taken from www.tasteofhome.com/recipes/seafood-stir-fry/ (may not work)