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Chicken lo mein with squash strands and spaghetti

5
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Long strands of butternut squash sub for some spaghetti for a lighter take on a takeout classic.

Ingredients

Cooking spray

4 spray(s)

Uncooked spaghetti

4 oz

Fresh butternut spirals

4 cup(s)

Uncooked skinless boneless chicken breast

8 oz, cut into thin strips

Green cabbage

2 cup(s), shredded, or packaged angel hair slaw

Shredded carrots

1 cup(s)

Scallions

3 medium, sliced

Garlic

3 clove(s), minced

Asian stir-fry sauce

⅓ cup(s)

Instructions

  1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions, adding the butternut spirals during the last 1 minute of cooking. Drain.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the chicken to pan; cook until the chicken is cooked through and lightly browned, 5 to 6 minutes, stirring occasionally. Add the cabbage, carrots, scallions, and garlic to the skillet; cook until the cabbage wilts, 2 to 3 minutes, stirring frequently. Stir in the cooked pasta mixture and stir-fry sauce; stir gently to combine.
  3. Serving size: 1 ½ cups

Notes

If you can’t find fresh butternut spirals at the store, you can use frozen—but skip the boiling step (they tend to break easily that way) and add them to the skillet in step 4. Or if you have the right tools, make your own spirals; doing so will add about 5 to 8 minutes to the prep time.

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