Serves 10.

1 pound wagon wheels, rotini or other
    medium pasta shape, uncooked
1/4 cup all-purpose flour
1/2 teaspoon pepper
1 1/2 pounds skinless, boneless chicken
    breasts, cut into bite-size pieces
3 tablespoons vegetable oil, divided
2 to 3 cups broccoli florets
2 carrots, thinly sliced
1 cup frozen whole kernel corn
1 tablespoon water
1 (18 ounce) bottle barbecue sauce

Prepare pasta according to package directions.

While pasta is cooking, combine flour and pepper in a zip-type plastic bag. Add chicken and shake until well coated.

Heat one tablespoon oil in a large skillet. Add half the chicken and stir-fry until brown on all sides. Remove from pan. Repeat with 1 tablespoon oil and remaining chicken. Remove from pan. Add remaining 1 tablespoon oil to skillet and heat . Add broccoli, carrots and corn; stir-fry 2 minutes. Add water; cover and cook 3 to 4 minutes or until vegetables are tender-crisp. Add chicken and barbecue sauce to skillet; cook until thoroughly heated.

When pasta is done, drain well. Place in a large bowl; add hot chicken mixture and toss well.