Chicken Almond Linguine

Ingredients

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

Directions

1. 1

   Cook Linguine according to package directions. Drain.

2. 2

   Dissolve bouillon in boiling water. Blend cornstarch with soy sauce to make smooth paste. Add to bouillon.

3. 3

   In large sauce pan or wok sauté the chicken strips in the butter, stirring constantly until no longer pink, about 3-5 minutes. Push chicken to the side.

4. 4

   Add mushrooms, celery, onion and water chestnuts and cook 3 to 5 minutes.

5. 5

   Stir bouillon mixture into vegetables and chicken, and add broccoli. Bring to a boil and cook until liquid is clear and slightly thickened.

6. 6

   Serve immediately over linguine. Sprinkle with almonds.