1 pkg. gluten free rice spaghetti or soba noodles
1/2 Cup gluten free, low fat/low sodium chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch
1/2 tsp. ginger root or ground ginger
1/8 tsp cayenne pepper
2 tbsp. olive oil
1 pkg. organic stir fry vegetables
1 rotisserie chicken
1 red bell pepper; sliced thin
2 minced garlic cloves
Prepare spaghetti as directed
In a bowl, whisk chicken broth, soy sauce, cornstarch, ginger and cayenne.
Heat 1 tbsp. of olive oil in a large skillet. Add stir-fry vegetables and bell pepper. Cook on High heat stirring constantly for 5 mins.
Remove from skillet.
Heat remaining 1 tbsp. of olive oil in skillet over medium-high heat, add chicken pieces.
Stir constantly for about 1 minute.
Add pasta, return vegetables to skillet.
Stir in sauce mixture
Heat until sauce thickens and lightly coats ingredients.
STIR IT UP