8oz uncooked capellini (angel hair) pasta
1 T. vegetable oil
1 pound boneless, skinless chicken tenders, cut into 1″ pieces
1 medium onion, cut into 8 wedges
2 C. small broccoli flowerets
1/2 C. sugar snap peas
1 C. chicken broth
1 T. chopped fresh or 1 tsp. dried thyme leaves
1 tsp. grated lemon peel
4 tsp. cornstarch
1 1/2 tsp. lemon pepper
1 C. cherry or grape tomatoes, cut in half

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 12″ skillet over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until chicken is brown.  Add broccoli and peas to chicken mixture. Cook over medium-high heat for 4-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cook over medium-high heat for 1-2 minutes or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated.