1 lb. Boneless chicken breast, cut into 3/4 inch cubes
1 Cup sliced white mushrooms
2 Cloves garlic, minced
1 tsp. grated ginger
pinch of red pepper flakes
2 Cups frozen pepper stir-fry blend
2 Cups broccoli slaw
1/2 Cup low sodium chicken broth
Cook pasts, drain and set aside. In a small bowl, stir together
balsamic vinegar, soy sauce and honey and set aside. Heat oil in
large skillet over medium-high heat. Add chicken and cook until
chicken is cooked, but do not over-cook. Add salt and pepper. Remove to a plate and set
Add mushrooms to skillet and cook for four minutes. Add garlic,
ginger and hot pepper flakes and cook until all moisture has
evaporated. Add frozen pepper blend and broccoli slaw. Cook,
stirring frequently, 3 to 4 minutes.
Pour broth and vinegar mixture over all and stir to blend well. Cook,
uncovered, until liquids boil. Add chicken back into the skillet and
cook 2 more minutes until liquids are reduced by half. Stir in linguine
and toss to combine.
NOTE; This dish tastes good without the chicken.
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