Recipe - Dinner

Stir-Fried Chicken and Noodles

1 can (14 1/2 oz) swanson chicken broth
1/3 cup reduced-sodium soy sauce
1/2 tsp garlic salt
1/8 tsp pepper
14 pieces chicken tenderloins, cut up
5 stalks green onions cut up
1 small can of sliced mushrooms
3 tsp cornstarch
9 oz spaghetti

In a bowl, combine the first 4 ingredients; set aside 1 1/2 cup. Place chicken in large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. Spray large nonstick skillet with cooking oil, stir-fry chicken until no longer pink. Remove and keep warm. Add onions and mushrooms cook until warm, add chicken. Meanwhile, cook pasta according to package directions.
Combine cornstarch and reserved marinade until smooth; add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into chicken mixture; cook and stir until heated through.