Recipe: Chicken Lo Mein (using chicken breasts and linguine)

CHICKEN LO MEIN

2 whole large chicken breasts
3 Tbsp. soy sauce
1 Tbsp. dry sherry
2 tsp. cornstarch
1 (8 oz.) pkg. linguini
1/4 cup vegetable oil
1/2 lb. mushrooms, sliced
1/4 lb. Chinese snow peas
2 green onions, cut into 2-inch pieces
1 large red bell pepper, thinly sliced
1/2 cup water
1/2 tsp. instant chicken flavored bouillon (no salt added)

Cut each chicken breast in half. Cut each half into 1/8-inch slices. In medium bowl, mix chicken, soy sauce, dry sherry and cornstarch. Set aside.

Prepare linguini according to package directions; drain.

In 12-inch skillet or wok, heat oil; cook pea pods, mushrooms, green onions and red pepper, stirring quickly and often until tender crisp. With slotted spoon, remove vegetables to a bowl.

In skillet over high heat, cook chicken, stirring quickly and frequently until chicken is tender.

Return vegetables to pan; add 1/2 cup water and bouillon. Heat to boiling, stirring. Add linguini, heat mixture thoroughly, tossing gently.

Makes 6 servings
From: CarolB, FL - 09-20-97