Chicken Lo Mein

• 4 ounces spaghetti or fettuccine
• 1/2 cup frozen defatted chicken stock , thawed
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons packed brown sugar
• 2 tablespoons frozen orange juice concentrate, thawed
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 sweet red pepper, diced
• 1 small onion, diced
• 8 ounces chicken breasts, skinned, boned, and cut into strips
• 1/2 cup snow peas, cut in thirds diagonally
• 2 scallions, thinly sliced

1.

Cook the spaghetti or fettuccine in a large pot of boiling water according to the package directions. Drain well.

2.

In a medium bowl, combine the stock, soy sauce, brown sugar, and orange juice concentrate. Mix well.

3.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the garlic and ginger. Cook, stirring, for 2 minutes, or until fragrant. Add the peppers and onions. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.

4.

Add the chicken. Cook, stirring, for 3 to 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip.

5.

Add the snow peas, pasta, and the stock mixture. Cook, stirring occasionally, for 1 minute, or until the sauce thickens. Sprinkle with the scallions.