CHICKEN LO MEIN

[QueenBeeGrannyJean]

Makes: 4 servings, 2 cups each

1/2 lb. spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts,
cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and
onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped Peanuts

COOK spaghetti in large saucepan as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat.
Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce;
mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Jazz It Up
Add 1/4 tsp. crushed red pepper to the hot dressing along with the meat and garlic.

Note To make the lo mein easier to serve and eat, break the spaghetti in half before cooking.