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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jean1063

posted:1/3/2008

I have made this a few times. Even my picky kids love it.

slg4781

posted:1/2/2008

My boyfried loved it, I thought it needed a little more flavor due to the fact it was to liquidy. Great combination of ingrediants minus the chicken broth, not sure why it was needed, I will probably skip it next time. The cilantro was a little to strong in the dish too. Overall good, will make again with a few minor changes.

lindseytcole

posted:1/2/2008

My husband loved this recipe. I added a can of corn and a layer of refried beans, and it was a hit! My mother even took it to a work lunch and had no leftovers!

ambergail1

posted:1/2/2008

It was good. The sauce was runny but good. I used 1/2 the amt. of garlic because we are not big fans, but then that wasn't enough. Next time I will use the suggested amt.

a cook

posted:1/2/2008

Excellent dish. Easy to prepare and everyone in the family loved it!

pixy14

posted:12/12/2007

It was really good. I would use less broth next time. I used fresh peppers and onions. It worked out, it was better the next day.

a cook

posted:12/10/2007

We tend to add more dressing to this recipe.

mle14boo

posted:12/7/2007

THis was soooo good! I thought there would be leftovers but there werent! MMMMMMM!

Anne1250740

posted:12/5/2007

Family loved it

muffin88

posted:12/5/2007

What a wonderfully delicious and easy asian recipe! I have made this about once a week since I discovered it! I used broccoli and extra peanut butter and kicked it up with some cayenne pepper and red pepper flakes. Yummy!