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Shanghai Chicken and Noodles




Source of Recipe


bettycrocker.com


8 ounces uncooked fettuccine
1 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
1 cup sliced fresh mushrooms (3 ounces)
1/4 cup hoisin sauce


1. Cook and drain fettuccine as directed on package.
2. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
3. Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
Serve 6