Shanghai Chicken and Noodles

 

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

• 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.