Recipe(tried): Low-Fat Chicken Vegetable Lo Mein

I made this for dinner last night, it has become a favorite as we try to eat lighter.

LOWFAT CHICKEN VEGETABLE LO MEIN

6 oz Chinese pasta or dried spaghetti, uncooked
2 (4 oz ea.) skinned, boned chicken breast halves cut into thin strips
1/2 teaspoon dried crushed red pepper flakes
2 cloves garlic, minced
Pam cooking spray
2 teaspoon dark sesame oil, divided
3 cups sliced bok choy
8 oz. white button mushrooms, quartered
1 can sliced water chestnuts
3/4 cup canned low sodium chicken broth, undiluted
2 Tablespoons low sodium soy sauce
1 Tablespoon oyster sauce
1/2 medium carrot, shredded
1/3 cup green onion, diagonally sliced
2 teaspoons sesame seeds, toasted

Cook pasta according to package directions and set aside. Mix chicken strips, red pepper and minced garlic together, toss well. Coat a wok or large nonstick skillet with Pam. Drizzle 1 teaspoon sesame oil around top, coating sides. Heat on medium high until hot. Add chicken mixture and stir fry 2 minutes. Add bok choy and stir fry 2 minutes. Add mushrooms and water chestnuts, stir fry 2 minutes. Add broth, soy sauce and oyster sauce to wok;stir fry 1 minute. Add carrot and green onion and stir fry 1 minute more. Add cooked pasta and remaining 1 teaspoon oil to wok, toss gently until thoroughly heated. Sprinkle with seasame seeds. Serve immediately. Makes 4 servings.