6 oz. or 1/2 of 1 lb. pkg. spaghetti
2 whole chicken breasts, skinned, boned, and cut in strips
1 can mushrooms
1/2 c. chopped green onion
3 tbsp. butter
2 c. water
1 tbsp. chicken bouillon
2 tsp. cornstarch
1 pkg. frozen peas, thawed
2 tbsp. chopped pimento
2 tbsp. soy sauce
1/2 tsp. ground ginger

Cook spaghetti and drain. In large skillet, cook chicken, mushrooms and onions in butter until chicken is tender and liquid absorbed. Stir together water, bouillon and cornstarch. Add to chicken mixture along with cooked spaghetti and remaining ingredients. Mix well, heat through. Serve with additional soy sauce, if desired.