Oriental Pasta

pkg. linguine pasta
1 lb. chicken breasts (sliced into thin strips)
1-2 c. broccoli florets
4 carrots (sliced diagonally)
1 medium-sized zucchini (sliced diagonally)
2 medium-sized squash (sliced diagonally)
1/2 red onion (sliced thin)
1/2 c. sliced mushrooms (optional)
1 bottle Yoshida’s sauce
red pepper flakes (to taste)
Boil linguine (with a little salt) to a little less than al dente (about 7 minutes). Put a little Yoshida’s sauce into a large wok or skillet and saute chicken until cooked through. Add a little more sauce, then add all the vegetables. When the vegetables are cooked through and soft, add the pasta and the rest of the sauce. Toss until all the pasta is covered in sauce. Add red pepper flakes, then toss some more. Let sit in the skillet on low heat for about 5 minutes on low to allow all the flavors to combine and enhance.

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