Instructions: Cut chicken into thin strips; rinse and pat dry. Combine chicken broth, cornstarch, lemon juice, oregano, basil, salt and pepper in bowl; mix well. Stir-fry garlic in hot oil in large skillet over medium-high heat for 15 seconds. Add mushrooms, bell pepper, and green onions. Stir-fry for 2 to 3 minutes or until vegetables are tender-crisp. Remove with slotted spoon. Add chicken and additional oil if necessary. Stir-fry for 2 to 3 minutes or until tender; push chicken to 1 side of skillet. Pour chicken broth mixture into center.

Cook until thickened, stirring constantly. Return vegetables to skillet. Cook until heated through. Stir in wine. Serve over pasta.

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