Cook the pasta according to package directions. Drain. Combine broth, soy sauce, brown sugar, and orange juice concentrate in a medium bowl. Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat. Add the garlic and ginger. Cook for 2 minutes, stirring, or until fragrant. Add the peppers and onions, still stirring. Cook for 5 minutes, or until onions are soft but not brown. Toss in the chicken. Cook, stirring, for 3-5 minutes, or until chicken is no longer pink. Add the snow peas, pasta, and broth mixture. Cook until sauce thickens, stirring occasionally, for about 1 minute. Sprinkle with scallions. To Freeze: Cool and pack into plastic container. Freeze. To use, thaw in refrigerator overnight. Place in skillet. Cover and cook for 15 minutes, or until hot.