PASTA
4 oz. uncooked linguine
SAUCE
1/4 cup chicken broth
2 tsp sugar
2 tsp cornstarch
2 tsp soy sauce
1 tsp grated lemon peel
1/4 tsp dark sesame oil
STIR-FRY
3 stalks bok choy
1 tbsp canola oil
4 boneless skinless chicken breast halves cut into bite-sized strips
1 clove garlic, minced
1 lb fresh asparagus spears, trimmed or 1 - 16 oz pkg frozen cut green beans if asparagus isn't available
1 cup sliced fresh mushrooms
2 tbsps sesame seed, toasted if desired
In large saucepan, cook linguine to desired doneness. Drain. Return to saucepan; cover to keep warm.
Meanwhile, in small bowl, combine all sauce ingredients; blend with whisk until smooth. Set aside.
Separate bok choy leaves from stems. Cut leaves into 2 inch pieces; cut stems into 1/4 inch slices. Set aside.
Heat oil in large nonstick skillet or wok over med-high heat until hot. Add chicken and garlic; cook 4-5 minutes until chicken is no longer pink. Remove chicken and garlic from skillet; add to linguine in saucepan.
Add bok choy, asparagus or green beans, and mushrooms to skillet. Cook and stir 5-7 minutes until vegetables are crisp-tender. Return chicken and pasta mixture to skillet. Stir sauce well; pour over chicken and vegetable mixture. Cook and stir 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix.
240 calories/ 1 1/3 cup serving
total fat - 6 g; saturated fat 1 g
Bok choy is a rich source of both vitamins A and C and a vegetable source of some calcium.