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    Light Shanghai Chicken and Noodles


    Source of Recipe


    Recipe du Jour

    List of Ingredients




    2 skinless boneless chicken breast halves
    8 ounces fettucine -- uncooked
    1 bag frozen stir-fry vegetables -- (16-ounce)
    1 cup sliced mushrooms -- (3 ounces) -- or more!
    1/4 cup hoisin sauce

    Recipe



    Cook and drain fettuccine or linguine as directed on package. Remove fat from chicken and cut into 1/4-inch slices.

    While fettuccine is cooking, spray nonstick wok or 12-inch non-stick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until brown and no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute.

    Add fettuccine; toss until well coated and heated through.

    Serves: 6

    Per Serving: 215 Calories; 1g Fat (6.4% calories from fat); 15g Protein; 34g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 203mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : I used Birds Eye Sugar Snap Stir Fry vegetable mix.
 

 

 

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