Teriyaki Chicken Pasta

• 2 boneless, skinless chicken breasts
• 1 zucchini, chopped
• 1 red pepper, chopped
• 5 mushrooms, chopped
• 1 package spaghetti
• 1 ¼ cup chicken stock
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp liquid honey
• 1 tsp olive oil

1. Cook pasta according to package directions.
2. Heat oil in a large skillet. Add chicken and cook for about 5 minutes. Add zucchini, mushrooms, and peppers. Sauté until vegetables are tender-crisp.
3. Whisk soy sauce and cornstarch until smooth. Add ¼ cup of chicken stock and mix. Add sauce mixture to skillet and allow to simmer.
4. Remove pasta from heat, drain and set aside.
5. In the empty pot, mix remaining chicken broth and honey. Return pasta to pot and pour in chicken mixture. Toss and serve.