1 (14 oz.) can chicken broth
8 oz. of boneless, skinless chicken breast
1 c. julienne cut green pepper
1 c. sliced mushrooms
1 large diced tomato
1 tbsp. wine vinegar
1 1/2 tbsp. soy sauce
1 tbsp. brown sugar
8 oz. angel hair pasta

Cook chicken in broth, remove and dice, set-aside. Next cook vegetables in broth, remove. Mix together wine vinegar, soy sauce and brown sugar. Add to chicken broth and simmer 1 minute. Add chicken and vegetables back to the broth. Cook pasta in boiling water, drain and add to the chicken mixture.