Chicken Lo Mein

photo by:kraft

Stir up this version of a Chinese menu favorite with crunchy peppers and smooth, peanutty sauce. They'll love it for the flavor; only you'll know it's low-cal and low-fat.

time

prep:

25 min

total:

25 min

servings

total:

4 servings, 2 cups each

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What You Need

1/2

lb. spaghetti, uncooked

1/4

cup KRAFT Asian Toasted Sesame Dressing

lb. boneless skinless chicken breasts, cut into strips

cloves garlic, minced

pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2

cup fat-free reduced-sodium chicken broth

Tbsp. PLANTERS Creamy Peanut Butter

1/4

cup lite soy sauce

Tbsp. chopped fresh cilantro

Tbsp. chopped PLANTERS COCKTAIL Peanuts

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.

Kraft Kitchens Tips

Variation

Prepare using multi-grain spaghetti and substituting 2 thinly sliced green onions for the cilantro.

Variations

Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and fat-free reduced-sodium beef broth for the chicken broth.

Note

To make the lo mein easier to serve and eat, break the spaghetti in half before cooking.

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a cook

posted:7/6/2009

This is pretty good! I recommend adding the 1/4 tsp of crushed red pepper flakes to give it extra flavor (don't worry it doesn't make it too spicy) I also had some leftover pineapple and added it in the end.

Angelab01