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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kdcsilly

posted:11/5/2007

My husband was so surprised when he walked in the door and saw I had made his favorite chinese dish. And it was so easy. Our 5 yr old loved it which is a *big* bonus, finding things he'll clean off his plate! A big hit with all of us - definitly going in the permanent recipe book.

sarapatra2529

posted:11/5/2007

This was an excellent recipe. Instead of frozen vegetables, i used fresh carrots, celery, onion, and green pepper. My family loved it, I will definately make this again.

kimberlink

posted:11/5/2007

I added only 1/8 of the red pepper and it gave the recipe enough of a kick for my family. I also omitted the cilantro, because I did not have any on hand. My family liked it and asked me to make the recipe again.

slcaton

posted:11/4/2007

i used chunky peanut butter, omitted the peanuts, and added a little crushed red pepper for heat. it was great and i will defintiely make it again.

a cook

posted:11/4/2007

Quick, easy, and tasty!

HOLLY1262

posted:11/2/2007

My husband loved this recipe. My daughter is somewhat of a picky eater and she liked it also. I used sugar snap peas, carrots and mushrooms in place of the peppers and onions.

hlewis1058

posted:11/2/2007

Great meal! I added the crushed red pepper for extra flavor. Also, I would recommend using a little less peanut butter. The peanut butter flavor was very strong.

1sharon1

posted:11/2/2007

This dish was easy to make, very flavorful and pretty to look at, very colorful. I really enjoy this dish. I used fresh vegetable and added fresh mushroom slices. I didn't have chicken so I sliced up turkey cutlets and didn't put peanuts on top. I will certianly make this dish again, but maybe cut back on the soy sauce and add a little more dressing and give shrimp a go. Enjoy!

a cook

posted:11/2/2007

I made this last night for dinner. I used fresh onion and bell pepper instead of the frozen kind, and linguine pasta instead of spaghetti, and this turned out fabulous! I can't wait to eat the leftovers for dinner tonight!

ommy2

posted:11/1/2007

this was really yummy and my very picky daughter even ate it-well, the noodles at least! i used fresh bell pepper, onion and carrots. really easy!