Asian Sausage Stew

I could not find teriyaki-flavored chicken sausage, so I marinated Healthy Choice smoked sausage in teriyaki sauce.

2 Tbsp olive oil
1 large onion, halved and sliced thin
1 carton (8 oz) sliced mushrooms
2 cans reduced sodium chicken broth (or 29 oz made with bouillon)
1 pkg (12 oz) teriyaki-flavored cooked chicken sausage
1 bag (16 oz) baby carrots
½ pound snow peas, trimmed
¼ tsp red pepper flakes
¼ cup light teriyaki sauce
2 Tbsp cornstarch mixed with 3 Tbsp water
½ pound angel hair, broken into thirds
Chives for garnish, optional

Heat oil in large nonstick saucepan. Add onion and sliced mushrooms; cook over medium-high heat about 7 minutes or until softened. Add broth and 2 cups water and bring to a boil. Cut sausage on the diagonal into ¼-inch slices; cut carrots in half on the diagonal. Add to saucepan along with snow peas and red pepper flakes. Bring back to a boil. Reduce heat to medium-low and simmer for 5 minutes or until vegetables are tender. Raise heat to medium; add teriyaki sauce and cornstarch mixture. Simmer 2 minutes, until thickened. Stir in angel hair; simmer 4 minutes or until pasta is cooked. Serve garnished with chives, if desired.