Asian Chicken and Noodles

 

8

ounces uncooked fettuccine

1

pound boneless skinless chicken breast, cut into 1/4-inch slices

1

bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)

1

cup sliced fresh mushrooms (3 ounces)

1/4

cup hoisin sauce

• 1 Cook and drain fettuccine as directed on package.
• 2 Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
• 3 Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.