Thursday, November 12, 2009

Spicy Chicken Lo Mein

Sorry for the lack of a good picture.  This was one of those dishes that just doesn't photograph well!  And, since it gets dark so early, I don't have my natural light to help anymore!!

1/2 lb. spaghetti or thin linguine, uncooked
1/3 cup  Kraft Light Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips(you can also use pork tenderloin)
2 cloves garlic, minced
1/2 red bell pepper, diced or cut into thin strips
1 small onion, diced or cut into thin strips
(you can also add mushrooms, green peppers, yellow peppers, sprouts, etc.)  (or a frozen bag of peppers and onions works too!)
1/2 cup chicken broth (if using pork, use beef broth)
1 Tbsp. peanut butter
1/4 cup soy sauce
1/4 tsp crushed red pepper (leave this out if you don't want the spicy part)

Cook pasta in large saucepan as directed on package.
Heat dressing and crushed red pepper in large nonstick skillet on medium-high heat. Add chicken, veggies, and garlic; stir-fry 3 min. or until chicken is no longer pink. Add broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.
Drain pasta; return to pan. Add chicken mixture and soy sauce; mix well.

My review:  This was such a quick and easy meal to throw together!   It tasted pretty similar to what you get in a chinese restaurant, but was still pretty healthy!  Next time, I think I will add more veggies, like some pea pods and mushrooms, even some cabbage!  I also want to try making it with pork.