4 oz. uncooked fettuccine
1 1/2 tsp. cornstarch
3/4 c. chicken broth
1/2 c. diagonally sliced carrots
1 tsp. chopped fresh thyme or 1/4 to 1/2 tsp. dried thyme leaves
1 c. broccoli florets
1 red bell pepper, cut into 1/4 inch strips

Cook fettuccine to desired doneness as directed on package. Drain; rinse with hot water. Keep warm.

In small bowl, combine cornstarch and 1/2 cup of the chicken broth; set aside.

Spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots; stir fry 1 minute. Add remaining 1/4 cup chicken broth and thyme; cover and cook 1 to 2 minutes until carrots are crisp-tender. Add broccoli and bell pepper; cook and stir 2 to 3 minutes until crisp-tender.