This is simple to make and you only dirty one pan. My family really liked this meal.
ONE PAN LINGUINE AND CHICKEN
3 (2 cups or so) CHICKEN BREASTS; Boneless Skinless.
1 tablespoon(s) SESAME OIL
3 cup(s) CHICKEN STOCK
3 tablespoon(s) HOUSE OF TSANG SZECHAUAN; Spicy Stir Fry Sauce.
1 package(s) (9 ounce) LINGUINE; Fresh.
1 cup(s) BROCCOLI FLORETS
1 cup(s) CARROTS; Sliced Thin.
1 small ONION; Cut Into Chunks.
3 GREEN ONIONS; Sliced On The Diagonal.
OIL; Olive Or Vegetable.
In a large skillet with a little oil sauté broccoli, small onion and carrots until the vegetables are tender-crisp.
Remove to a dish and set aside.
Heat the sesame oil in the large skillet used to sauté the vegetables.
Add the chicken and sauté until golden brown and cooked.
Remove chicken from the skillet and set aside.
Add the chicken broth and stir fry sauce to the skillet and bring to a boil.
Add the linguine, bring to a fast boil and boil uncovered about 3 minutes.
Add the vegetables, green onions and chicken and return to a rapid boil.
Boil uncovered over medium-high until the broth is gone.
Makes 4 to 5 servings.