Chicken Lo Mein

This lo mein has a light sauce and is a great way to use up leftover spaghetti! We are not fans of whole wheat pasta with regular spaghetti sauce, but it’s excellent in Asian-inspired dishes like this one. If you have leftover spaghetti from another meal, this is the perfect way to use it up!chicken lo mein WW (1)

Chicken Lo Mein

serves 4

1/2 pound whole-wheat linguine, cooked to package directions
olive oil for the pan
1 small (or 1/2 medium) onion, chopped
1 TBL minced garlic
1/2 tsp ground ginger
pinch of crushed red pepper
10 baby carrots, thinly sliced
2 boneless, skinless chicken breasts, cut in thin strips
3 oz. frozen baby spinach, thawed and squeezed
1 TBL cornstarch, dissolved in 2 TBL cold water
1/4 cup soy sauce
juice of 1/2 lime

While pasta is cooking, saute onion, garlic and ginger in oil in a large skillet or stir-fry pan. After onions soften, add red pepper, carrots and chicken. Stir-fry until chicken is cooked through. Stir in spinach, then the cornstarch, soy sauce and lime juice. When sauce thickens, fold in the pasta and toss to coat.

LABEL light lo mein WW pasta chicken 4 svg
© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.

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