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Portobello-Chicken Lo Mein

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This Asian-inspired dish is highlighted with flavorful honey and ginger. The slightly sweet sauce helps to make it a meal the whole family will love! Taste of Home Test Kitchen

Ingredients

  • 4 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons sesame oil, divided
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1-3/4 cups sliced baby portobello mushrooms
  • 2 cups fresh baby spinach

Directions

  1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
  2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.
  3. Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through.

Nutrition Facts

1-1/4 cups: 352 calories, 10g fat (2g saturated fat), 64mg cholesterol, 780mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

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