4 ounces spaghetti or fettuccine
1/2 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons frozen orange juice concentrate, thawed
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 sweet red pepper, diced
1 small onion, diced
8 ounces boneless, skinless chicken breasts, cut into strips
1/2 cup snow peas, cut in thirds diagonally
2 scallions, thinly sliced
Cook the pasta according to package directions. Drain. Combine broth, soy sauce, brown sugar, and orange juice concentrate in a medium bowl. Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat. Add the garlic and ginger. Cook for 2 minutes, stirring, or until fragrant. Add the peppers and onions, still stirring. Cook for 5 minutes, or until onions are soft but not brown. Toss in the chicken. Cook, stirring, for 3-5 minutes, or until chicken is no longer pink. Add the snow peas, pasta, and broth mixture. Cook until sauce thickens, stirring occasionally, for about 1 minute. Sprinkle with scallions.
To Freeze: Cool and pack into plastic container. Freeze. To use, thaw in refrigerator overnight. Place in skillet. Cover and cook for 15 minutes, or until hot.