6 OZ DRIED FETTUCCINE
¾ LB. CHICKEN TENDERS, CUT INTO BITE SIZED PIECES
1 TSP VEGETABLE OIL
½ TSP SALT
2 C FRESH ASPARAGUS CUT INTO 1 INCH PIECES
1 C ORANGE JUICE
1 TBSP. CORNSTARCH
¼ C ORANGE MARMALADE
½ C DRIED CRANBERRIES
¼ C SLICED ALMONDS
COOK FETTUCCINE PER PACKAGE DIRECTIONS. WHILE PASTA IS COOKING HEAT OIL OVER MEDIUM HIGH HEAT IN A LARGE NONSTICK SKILLET. ADD CHICKEN AND COOK UNTIL COOKED THROUGH, 5-8 MINUTES. ADD SALT AND ASPARAGUS. COOK ANOTHER 5 MINUTES. WHISK TOGETHER THE ORANGE JUICE, CORNSTARCH, MARMALADE AND CRANBERRIES. POUR INTO SKILLET AND HEAT FOR 3-4 MINUTES. TOSS WITH DRAINED PASTA. STIR IN ALMONDS AND SERVE.