6-8 oz. linguine, cooked and drained
2 tbsp. oil
1 lb. boneless chicken breasts, cut into bite-sized pieces
8 oz. can pineapple tidbits or chunks, drained
8 oz. can sliced water chestnuts, drained
2 carrots, julienned, cut like matchsticks
1 to 1 1/2 c. broccoli flowerettes, bite size
1/2 to 3/4 c. teriyaki sauce

Use the thicker type that is like a glaze.

Boil water, begin cooking linguine. Chop carrots and broccoli. Place in bowl with drained pineapple and water chestnuts. Chop up chicken breast. Heat large skillet or wok with oil in it. Add chicken. Stir fry for 3-4 minutes. Remove from wok, put into clean bowl.

Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes. Re-add cooked chicken, also teriyaki sauce and stir fry 1 minute. Drain linguine, toss pasta and chicken. Mix together and serve hot.

Serves 4-6.