Ingredients
1
tablespoon oil
2
boneless skinless chicken breast halves, cut into thin bite-sized strips
1
garlic clove, minced
1/4
teaspoon ginger
1/2
cup water
2
tablespoons soy sauce
1
(10 1/2-oz.) can condensed chicken broth
4
oz. uncooked angel hair pasta (capellini), broken into thirds
1
(1-lb.) bag frozen broccoli, carrots and water chestnuts
Preparation
Heat oil in large skillet or wok over medium-high heat until hot. Add chicken and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink.
Add ginger, water, soy sauce and broth. Bring to a boil. Stir in pasta. Add frozen vegetables; stir gently. Return to a boil. Reduce heat to medium-low; cover and simmer 5 to 8 minutes or until pasta and vegetables are tender, stirring occasionally.
