1 lb Bow ties, rotini or other . shaped pasta -- uncooked 2 tb Soy sauce 2 ts Cornstarch 1 c Chicken broth 2 tb Vegetable oil 1 Red onion -- thinly sliced 2 cl Garlic 12 oz Chicken breasts -- boneless, . skinless & cut into . 1-inch cubes 4 c Broccoli florets 2 c Cherry tomatoes -- quartered Cook the pasta according to package directions. While the pasta is cooking, stir the soy sauce and cornstarch together in small bowl until comstarch is dissolved . Stir in chicken broth; set aside. Heat oil in large wok over high heat. Stir in onion and garlic. Stir until onion is wilted, about 2 minutes. Add chicken and stir until it turns white, about 2 minutes. Add broccoli and stir until it turns bright green, about 1 minute. Add chicken broth mixture: heat to boiling. Cover wok and boil until chicken is cooked through and broccoli is tender, about 3 minutes. Add pasta and stir to coat with sauce. Add cherry tomatoes and serve immediately. Note: If you don't have a wok large enough to hold all the ingredients (including the pasta), prepare sauce separately in large skillet. After draining pasta, return it to the pot, pour the finished sauce into the pot and stir over low heat until pasta is coated with sauce . Nutritional analysis per serving: 462 calories, 8 grams fat, 67 grams carbohydrates, 48 milligrams cholesterol, 358 milligrams sodium, 16 percent of calories from fat. ** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
| 
