Chicken Stir-Fry With Garden Veggies

• 4 to 6 chicken steaks or 2 to 3 boneless, skinless chicken breasts, cut in 3 x 1/2-inch strips
• 1/4 lb. snow peas
• 1 carrot, julienned
• 1/2 green pepper, julienned
• 1/2 lb. fresh mushrooms
• 1 firm tomato, cut
• 3 Tbsp. oil, divided
• 2 Tbsp. cornstarch
• 1 c. chicken broth (fat skimmed off)
• angel hair pasta

1. Cook pasta about 4 minutes.
2. Rinse with cold water and drain. (Omit salt from water.)
3. Cook chicken in 2 tablespoons of oil in wok or large skillet for 5 minutes.
4. Remove from pan.
5. Add 1 tablespoon of oil and cook snow peas, carrots and green pepper 4 minutes.
6. Sprinkle with salt.
7. Mix cornstarch gradually with 3/4 cup broth.
8. Add all ingredients to pan and cook until heated through, about 3 minutes.
9. Extra broth may be needed for moistness.

chicken, snow peas, carrot, green pepper, fresh mushrooms, tomato, oil, cornstarch, chicken broth, angel hair pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251119 (may not work)