Ingredients
1 1/4
pounds boneless skinless chicken breasts, cut into 1/4-inch slices
12
ounces uncooked fettuccine
1
bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups)
1
cup sliced mushrooms (3 ounces)
1/4
cup hoisin sauce
Preparation
Cook and drain fettuccine as directed on package.
Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center.
Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.
