Pine Nut & Chicken Pasta

4 oz. fusilli pasta or spiral pasta
2 to 3 tbsp. vegetable oil or olive oil
1/2 lb. boneless chicken breasts, skinned and cut into bite-sized strips
1 1/2 cups thinly slivered red and green bell pepper
2 green onions, minced
2 tsp. minced Frieda's Fresh Ginger
1 clove garlic, minced
1/2 cup Frieda's Pine Nuts
1 tbsp. soy sauce
1 tbsp. lemon or lime juice
Salt and pepper to taste

In a large pot of boiling, salted water, cook pasta according to package directions.
In another skillet or wok, heat oil; sauté chicken with bell pepper and onions 3 minutes. Add ginger, garlic, and pine nuts; sauté 3 minutes more or until nuts are golden. Add soy and lemon or lime juice. Remove from heat.
Drain pasta well; do not rinse. Place pasta in large bowl. Pour chicken mixture over pasta; add salt and pepper to taste. Toss well to coat with mixture. Serve at once. Makes 2 to 3 main-dish servings.

Okay, this was delicious. I didn't use as much onion or peppers as I should have, but lots and lots of veggies would be great here.