8 oz. chicken cutlet, cut into strips
2 tbsp. orange juice
2 tbsp. soy sauce
2 tsp. chopped ginger root
1 sm. clove garlic, crushed
8 oz. linguine
1 med. scallion, chopped
1/4 c. red & yellow pepper
1/2 c. chicken broth
1 tsp. cornstarch
2 c. shredded spinach
1 tbsp. sesame seed

Toss chicken strips in medium bowl with orange juice, soy sauce, ginger and garlic. Refrigerate approximately 15 minutes. Spray 12" skillet with Pam. Remove chicken from marinade, reserving marinade for later use. Add chicken to skillet; cook and stir 3 minutes until browned. Add red and yellow peppers. Cook and stir 2 to 3 minutes until peppers are crisp and tender and chicken is cooked thoroughly.

In small bowl stir chicken broth and reserved marinade into cornstarch. Blend and add to skillet. Bring to boil over medium heat. Reduce heat and simmer 2 to 3 minutes until mixture is thickened. Cook linguine and drain linguine; add to skillet along with spinach and scallions. Toss well to mix, remove from heat, spoon onto serving platter, sprinkle sesame seeds on top of mixture.