12 ounces uncooked whole wheat linguini
2 tsp olive oil
1 cup chopped onions
2 tsp minced garlic
1 cup reduced sodium chicken broth
1/4 cup each reduced sodium soy sauce and ketchup
3 T seasoned rice vinegar
1 T each freshly squeezed lemon juice, sesame oil and grated gingerroot
2 tsp honey
1 tsp hot pepper sauce
1/2 tsp freshly ground black pepper
2 T cornstarch
2 cups chopped or sliced cooked chicken breast
1 1/2 cups broccoli florets
1 cup thinly sliced red bell pepper
1 cup carrots, cut into thin strips
Prepare linguini according to package directions. Drain and keep warm.
While pasta is cooking, prepare sauce. Heat olive oil in a large skillet over medium heat. Add onions and garlic. Cook and stir until vegetables begin to soften, about 4 minutes. Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, gingerroot, honey, hot pepper sauce and black pepper. Mix well and bring to a boil. Blend cornstarch with an equal amount of water until smooth. Add to sauce. Cook and stir until sauce is bubbly and has thickened, about 1 minute.
Add cooked chicken pieces, broccoli, red pepper and carrots to sauce. Mix well. Cook 3 to 4 minutes, until vegetables are tender-crisp. Pour chicken-vegetable mixture over warm linguini and toss to coat evenly. Serve hot.