Serve with grilled chicken breasts marinated in Italian salad dressing
8 oz. angel hair pasta, uncooked (or thin spaghetti)
2 Tbls. olive oil
1 c. snow pea pods
1 c. broccoli, chopped
1 c. fresh mushrooms
1 c. carrots, thinly sliced
1/3 c. ea. red/green/yellow peppers, chopped
1/3 c. fresh basil, chopped
1 c. 1-inch asparagus pieces, (discard stalks)
1 bunch green onions, sliced
2-3 garlic cloves, minced
2 t. cornstarch
1 c. chicken broth
1/4 t. salt
2 med. tomatoes, chopped
1/4 - 1/2 c. grated parmesan cheese
Cook pasta according to package directions.
In a nonstick skillet, sauté snow peas, mushrooms, broccoli, carrots, peppers, basil, green onions and garlic in oil for 2-3 minutes.
Combine cornstarch, broth and salt until smooth; stir into vegetable mixture. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until vegetables are tender-crisp.
Remove from heat; stir in tomatoes.
Drain pasta and place in a large pasta bowl.
Top with vegetable mixture and sprinkle with Parmesan cheese.