| 1 1/4 | pounds boneless skinless chicken breasts, cut into 1/4-inch slices |
| 12 | ounces uncooked fettuccine |
| 1 | bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups) |
| 1 | cup sliced mushrooms (3 ounces) |
| 1/4 | cup hoisin sauce |
Serve with...
Salted Nut Bars
Total Time:
30 min
| 1. | Cook and drain fettuccine as directed on package. |
| 2. | Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. |
| 3. | Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through. |
|
| Try 1 1/4 pounds pork tenderloin, cut into 1/4-inch slices, in place of the chicken. |
|
| Hoisin sauce is a thick, reddish brown sauce also referred to as Peking sauce. Made from a mixture of soybeans, garlic, chile peppers and various spices, the sauce has many applications in Asian cooking. Look for it in the ethnic foods section or with the bottled condiments in your supermarket. |
Nutrition Information:
385 ( 65); 7g ( 2g, ncg); 115mg; 270mg; 51g ( 5g, ncg); 35g 66%; 2%; 6%; 22% 3 ; 0 ; 1 ; 3 nc