Your family and friends will be captivated by this delicious toss of fettuccine, vegetables and hoisin sauce.
ounces uncooked fettuccine
pound boneless skinless chicken breast, cut into 1/4-inch slices
bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
cup sliced fresh mushrooms (3 ounces)
cup hoisin sauce
Cook and drain fettuccine as directed on package.
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.
Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
Look for already-sliced mushrooms for this quick-to-fix recipe.
Cantaloupe and honeydew melon chunks pair nicely with this Shanghai stir-fry.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- 80 mg
- 240 mg
- Total Carbohydrate
- 33 g
- Dietary Fiber
- 4 g
- 24 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.