1 whole chicken breast, skinned and boned
1 tablespoon stir-fry sauce
4 ounces of whole-wheat angel hair pasta or other like pasta
1/3 cup stir-fry sauce
3 tablespoons water
2 tablespoons canola oil, divided
1/4 pound fresh snow peas, cut into julienne strips
1/8 teaspoon sal
2 teaspoons sesame seed, toasted

Directions
Cut chicken into thin strips; coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta according to package. Drain; rinse under cold water and drain thoroughly. Combine 1/3 cup stir-fry sauce and water; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan; add peas. Sprinkle vegetables with salt; stir-fry 4 minutes. Add stir-fry sauce mixture, chicken, pasta, and sesame seed. Cook and stir until all ingredients are coated with sauce and pasta is heated through.

Serves 4