Chicken, Broccoli, and Cashew Stir-Fry

3 cups small broccoli florets with short stems
2 large carrots cut into thin diagonal slices
5 oz whole wheat spaghetti (or soba noodles)
1 tbsp olive oil
1 tbsp minced fresh ginger
3 lg cloves garlic
2 boneless, skinless chicken breasts (6 oz each)
1 tbsp reduced-sodium soy sauce
1 tsp sesame oil
3 med scallions thinly sliced
1/2 cup reduced-sodium, fat-free chicken broth
1/2 cup raw, unsalted cashews, lightly toasted

1. Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3-5 minutes (using soba noodles; longer with ww spaghetti). Drain, transfer to medium bowl, and cover loosely with wax paper.
2. Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cook through. Add scallions and stir-fry for 1 minute.
3. Stir in noodles, veggies,and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.

Number of Servings: 4

Recipe submitted by SparkPeople user KLNITTI1.