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
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