Shanghai Chicken & Noodles

Prep Time: 15 min
Total: 25 min
Makes: 6 servings

What You Need:
1 1/4 lbs of boneless skinless chicken breasts,
cut into 1/4 inch slices
12 oz uncooked fettuccine
1 bag stir-fry or chop suey vegetables
1 cup sliced mushrooms
1/4 cup hoisin sauce

Cook and drain fettuccine as directed on package.

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.

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.

Calories: 385
Fat: 7g

I also added bamboo shoots and water chestnuts.
I found the hoisin sauce in the oriental section at Wal-Mart,
but I think we'll try stir-fry sauce next time.