2 oz. Thin Spaghetti
2 tbsp. Vegetable Oil
1 clove Garlic (or more), minced
4 Scallions, sliced diagonally
1 Stalk Celery, sliced diagonally
1 tbsp. Cornstarch
2 tbsp. Cooking Sherry
5 tbsp. Soy Sauce
1 cup Fresh or Canned Chicken Broth
1 can (8.5 oz) Sliced Water Chestnuts, drained
2 Cups Cooked Chicken, cut into bite-sized pieces
1/4 tsp. Black Pepper
1/2 tsp. Red Pepper, if desired
1/2 cup Coarsely Chopped Walnuts

Cook pasta according to directions and drain. Heat oil in wok or skillet. Add garlic, scallions, celery, and carrots. Cook and stir until translucent, but still crisp. Combine cornstarch, sherry, soy sauce and chicken broth and add to wok. Cook, stirring constantly, for one minute. Add water chestnuts, chicken, pepper, red pepper (if desired), walnuts, and cooked pasta. Gently stir and cook one minute.

Serves 4.