CHICKEN AND VEGETABLE LO MEIN
We went heavy on the fresh vegetables and easier on the pasta in this lightened-up take on chicken lo mein. It's seasoned with sesame dressing, soy sauce, fresh gingerroot and a touch of crushed red pepper, making it an exciting dish the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
- In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
- Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
- Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 7 g, TransFat 0 g
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