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

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