1 c. carrots
Mushrooms
1/2 c. spinach
1 tbsp. powdered chicken bouillon
1 pkg. linguini, cooked
Cornstarch
1 c. cooked, cubed chicken

In skillet stir-fry carrots, mushrooms and spinach. Add bouillon and 1 cup water. Boil. Add cornstarch that has been dissolved in a little bit of water until sauce like. Pour vegetable mixture in linguini and mix. Serve hot chicken on top of linguini.