Easy Rotini with Chicken and Vegetables

 Ingredients

• 2 tsp sunflower or vegetable oil, divided
• 1 medium white onion, chopped
• 1 cup sliced celery
• 1 cup fresh broccoli florets
• 1 cup sliced button mushrooms
• 1/2 cup red, or orange pepper
• 2 cups boneless, skinless chicken cut into chunks
• 1 tsp no sodium lemon pepper
• 2 cloves minced garlic
• 1/2 cup no sodium chicken stock
• 2 tbsp soy sauce
• 1 cup good quality diced tomatoes, drained
• 1/2 cup of the drained tomato juice
• 2 tbsp corn starch
• 2 scallions, chopped
• 2 cups dried Rotini noodles

Directions

1. Saute the celery, onions, and broccoli in 1 tsp of the oil in a hot non-stick pan or wok until tender crisp. Remove to a bowl
2. Saute the chicken in the same pan, lightly treated with the rest of the oil, and sprinkle with the lemon pepper. Add the garlic, the cooked vegetables, and continue to saute. 
3. Add the drained tomatoes.
4. Whisk together the chicken stock, soy sauce, and tomato juice and add to the pan. Bring to the boil and let simmer on low while you cook the Rotini noodles.
5. Cook the pasta until al dente (about 7 minutes) 
6. Drain the Rotini. Add directly to the sauce and garnish with diced scallions.