"Primavera" is Spanish for springtime, and this fresh colorful dish from MizzRobin is a quick and simple one-skillet meal that's guaranteed to please.

1 tsp canola or olive oil
2-3 boneless skinless chicken breasts, sliced

Stirfry the chicken with the oil in a hot skillet or wok. When just done, set chicken aside in a dish.

1 small onion, chopped
1 cup broccoli flowerets
1 red pepper, sliced
1 green pepper, sliced
10 mushrooms, sliced

Add the vegetables in the order shown to the hot skillet and stirfry for several minutes. They should still be firm enough to have some resistance, but not underdone and crunchy. While veggies are cooking, prep the sauce.

Stir together until well blended:


1 Tbsp cornstarch
1 cup chicken broth
2 Tbsp soya sauce
1 tsp prepared garlic (or 2 pressed cloves)
1 tsp ground ginger
1 Tbsp brown sugar

1lb / 450g Shanghai noodles (can be found in your grocer's fresh pasta or produce section), loosen them with your fingers in a colander under warm running water if they are sticky.

Add the meat back into the pan with the veggies, along with the noodles and sauce. Heat through until sauce begins to thicken. That's it!

Variations:

* serve with rice if Shanghai noodles are not available; cook according to package instructions

* toast sesame seeds or chopped peanuts in a cast iron skillet and sprinkle over the meal when serving

* toss in bite sized pieces of pineapple during the final warm-through for a sweet 'n sour twist

* try other seasonal additions, including bean sprouts and fresh chopped chives