2 whole chicken breasts, boned
3 tbsp. soy sauce
1 tbsp. sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguine
2 tbsp. salad oil
1 (4 oz.) can sliced mushrooms
1/2 (8 oz.) pkg. frozen Chinese pea pods, thawed
1 tsp. chicken bouillon powder

Slice chicken into strips. Mix soy sauce, sherry and cornstarch. Add chicken and set aside.

Prepare linguine according to package directions. Drain.

Heat oil in skillet. Cook chicken on medium high, stirring, about 3 minutes. Add mushrooms and pea pods. Add bouillon and 1/2 cup water. Stir. Add linguine and toss. Serves 6.