Chicken Almond Linguine

• 8 ounces linguine
• 2 chicken bouillon cubes
• 1 12 cups boiling water
• 2 tablespoons cornstarch
• 3 tablespoons low sodium soy sauce
• 2 tablespoons butter
• 8 ounces chicken breasts, cut into strips
• 1 12 cups fresh mushrooms, sliced
• 1 cup celery, sliced diagonally
• 1 cup green onion, sliced
• 12 cup water chestnut, sliced
• 2 cups broccoli spears, sliced (10 oz package thawed and drained)
• 1 cup slivered almonds

1. Cook Linguine according to package directions.
2. Drain.
3. Dissolve bouillon in boiling water.
4. Blend cornstarch with soy sauce to make smooth paste.
5. Add to bouillon.
6. In large sauce pan or wok saute the chicken strips in the butter, stirring constantly until no longer pink, about 3-5 minutes.
7. Push chicken to the side.
8. Add mushrooms, celery, onion and water chestnuts and cook 3 to 5 minutes.
9. Stir bouillon mixture into vegetables and chicken, and add broccoli.
10. Bring to a boil and cook until liquid is clear and slightly thickened.
11. Serve immediately over linguine.
12. Sprinkle with almonds.

linguine, chicken bouillon cubes, boiling water, cornstarch, soy sauce, butter, chicken breasts, fresh mushrooms, celery, green onion, water, broccoli, almonds

Taken from www.food.com/recipe/chicken-almond-linguine-288794 (may not work)