Cut 4 boneless and skinless chicken breast into bite-size chunks. Marinate in mixture of 8 tablespoons soy sauce, 2 tablespoons olive oil, 1 clove garlic, minced and 1 teaspoon Dijon mustard. Set aside covered for 2 hours.

Cook 1 cup pasta until tender, drain and rinse Set aside. When ready to cook, saute chicken pieces in 2 tablespoons olive oil until tender. Add 1 sliced onion, 1 minced clove of garlic, and 1 green pepper, cut in strips. Stir fry 2 minutes. Add 2 sliced carrots, 2 cups broccoli pieces, stir fry and keep turning 2-4 minutes. Add cooked pasta. Mix 2 teaspoons cornstarch and 1/4 cup chicken broth. Add to mixture and cook 2-3 minutes. Serve hot.