Shanghai Chicken Broccoli

Serves 4
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1 lb boneless chicken breast, cut in strips
1 bag Skinny Dip Noodles
1 1/2 cups broccoli florets
1 small carrot, halved & sliced in matchsticks
2 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon granulated Splenda
2 tablespoons oil
2 tablespoon soy sauce
1 tablespoon fresh grated ginger
1/2 teaspoon sesame oil
salt and pepper to taste
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Rinse Skinny Dip Noodles very well under running water.  Drain in a colander and dab with paper towels to remove excess water.
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In a large bowl add ginger, soy sauce and sesame oil.  Add linguine and toss to coat evenly.  Let sit to marinate.
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In a large nonstick skillet or wok add oil over medium high heat.  Add garlic and stir fry 30 seconds.  Add carrot & broccoli and stir fry 5 minutes.  Transfer to linguine bowl, add chicken broth & Splenda and toss to coat.
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Sprinkle chicken evenly with salt and pepper on all sides.  Add 1 tablespoon oil to the skillet or wok.  Add chicken and stir fry 4-6 minutes or until lightly browned.  Stir in noodles & veggie mixture and toss to mix.  Increase heat to boil off liquid and cook 3-5 minutes or until chicken is cooked through.  Toss to mix, check for seasoning and serve!
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Nutrition Info:
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Calories:  189
Carbs:  4 grams
Protein:  22 grams
Fat:  9 grams