1 (7 oz.) pkg. spaghetti or 1/2 of a 1 lb. pkg.
2 whole chicken breasts (about 1 1/2 lbs.), skinned, boned and cut into strips
6 oz. fresh mushrooms, sliced
1/2 c. chopped green onions
3 tbsp. low calorie butter
1/2 to 1/4 tsp. ground ginger
2 c. water
1 tsp. Wyler's Chicken Flavor Instant Bouillon
2 tsp. cornstarch
1 (6 oz.) pkg. frozen pea pods, thawed or 1 (10 oz.) pkg. green peas, thawed
2 tbsp. chopped pimento
2 tbsp. soy sauce

Prepare spaghetti according to package directions. Drain. In large skillet or Dutch oven cook chicken, mushrooms and onions in butter until chicken is tender and liquid is absorbed.

Meanwhile, stir together water, bouillon and cornstarch. Add to chicken mixture along with cooked spaghetti and remaining ingredients, mix well. Heat through. Serve with additional soy sauce if desired. 6 servings. Prepared as directed approximately 310 calories per serving.