TLC Cooking "Pasta in the Springtime"

Pasta in the Springtime

Pasta in the Springtime

YIELD Makes 6 servings
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INGREDIENTS

1‑1/4	cups vegetable broth, divided
2	tablespoons cornstarch
1/4	cup rice vinegar
1/4	cup soy sauce
3	cloves garlic, minced
1	tablespoon sugar
1	tablespoon minced fresh ginger
1	tablespoon lemon juice
2	teaspoons sesame oil
2	teaspoons hot pepper sauce
1	teaspoon black pepper
1/2	pound cooked chicken breast, cut into matchstick-size strips
2	carrots, peeled and cut into matchstick-size strips
1/4	pound asparagus, diagonally sliced into 1-inch pieces
1	cup packed chopped spinach
1	pound linguine, cooked and drained

PREPARATION:

Combine 1/4 cup vegetable broth and cornstarch in small bowl; set aside.
Combine remaining 1 cup vegetable broth, vinegar, soy sauce, garlic, sugar, ginger, lemon juice, sesame oil, pepper sauce and black pepper in medium saucepan. Bring to a boil over high heat. Gradually add cornstarch mixture to saucepan, stirring constantly. Bring to a boil, stirring constantly. Reduce heat; simmer 2 to 3 minutes.
Add chicken, carrots, asparagus and spinach to saucepan; increase heat to medium. Cook 3 minutes. Combine sauce with linguine in large bowl; stir gently.

This recipe appears in: Pasta

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.

With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.