1 (7 oz.) pkg. spaghetti, cooked & drained
2 whole chicken breasts (about 1 1/2 lbs.), skinned, boned & cut into strips
6 oz. fresh mushrooms (1 1/2 c.)
1/2 c. green onions, chopped
3 tbsp. butter
2 c. water
1 tbsp. chicken flavored bouillon
2 tsp. cornstarch
1 (6 oz.) frozen pea pods, thawed or (10 oz.) frozen peas
2 tbsp. pimento, chopped
2 tbsp. soy sauce
1/4 to 1/2 tsp. ground ginger

In large skillet cook chicken, mushrooms and onions in butter until tender and liquid is absorbed. Stir together water, bouillon and cornstarch. Add to chicken mixture. Add spaghetti and remaining ingredients. Heat through. Makes 6 servings.