1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods -- strings removed (2 cups)
6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine -- cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free reduced-sodium chicken broth
1 tablespoon soy sauce
4 cloves garlic -- finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed -- if desired

|Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces
crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart
saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3
minutes or until linguine is just tender; drain. Mix cornstarch, sugar and
water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch
mixture.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add chicken;
stir-fry about 2 minutes or until chicken is white. Stir broth mixture;
stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2
minutes, stirring occasionally. Sprinkle with toasted sesame seed.