1 cup walnuts
2 cups chicken, cut into chunks or thin slices
1 clove garlic, minced or garlic powder to taste
1 medium onion, chopped
2 stalks celery, chopped
1 cup Chinese pea pods
8 oz. mushrooms, sliced
1 tsp. olive oil or no-stick cooking spray
Sauce:
1/4 cup dry white wine
1/2 cup chicken broth
2 tsp. cornstarch
salt and pepper to taste
1 lb. thin spaghetti noodles, cooked and drained
Roast walnuts in microwave or 350 oven for 4 to 6 minutes, stirring once after three minutes. Set aside.
Stir-fry chicken and vegetables in oil-coated pan for 5 to 10 minutes or until chicken is brown and vegetables are done the way you like them. Add sauce ingredients to the pan, stirring constantly, until sauce thickens. Place cooked noodles in serving dish and pour chicken and vegetables over the noodles. Top with roasted walnuts just before serving.
Serves 4