Prep 5 mins
Cook 25 mins
I found this recipe on the back of a foodtown brand linguine box and thought it looked really different but sounded really tasty- and it was. Made this and we loved it so I hope you also enjoy!
- 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 almonds
- Cook Linguine according to package directions. Drain.
- Dissolve bouillon in boiling water. Blend cornstarch with soy sauce to make smooth paste. Add to bouillon.
- 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.
- Add mushrooms, celery, onion and water chestnuts and cook 3 to 5 minutes.
- Stir bouillon mixture into vegetables and chicken, and add broccoli. Bring to a boil and cook until liquid is clear and slightly thickened.
- Serve immediately over linguine. Sprinkle with almonds.