Chicken Lo Mein

It's not that I can never leave a recipe alone.  Well, I usually can't.  But this time I changed up a recipe because I didn't have the fresh ingredients in the house to make it the way it was originally written.  I found this recipe for Jamie's Chicken Chow Mein at Barbara's, and since I'm a big fan of lo mein, I wanted to give this one a try.  The sauce is different from the lo mein I usually make.  This had a much lighter flavor, with a little more kick from the spice.

Chicken Lo Mein
serves 4

1/2 pound linguine or whole-wheat linguine, cooked to package directions (this is a great way to use up leftover spaghetti or linguine as well!)
olive oil for the pan
1 small (or 1/2 medium) onion, chopped
1 TBL minced garlic
1/2 tsp ground ginger
pinch of crushed red pepper
10 baby carrots, thinly sliced
2 boneless, skinless chicken breasts, cut in thin strips
1/2 bag frozen spinach, thawed and squeezed
1 TBL cornstarch, dissolved in 2 TBL cold water
1/4 cup soy sauce
juice of 1/2 lime

While pasta is cooking, saute onion, garlic and ginger in oil in a large skillet or stir-fry pan.  After onions soften, add red pepper, carrots and chicken.  Stir-fry until chicken is cooked through.  Stir in spinach, then the cornstarch, soy sauce and lime juice.  When sauce thickens, fold in the pasta and toss to coat.