One-Pot Chicken Lo Mein

Ingredients

1/4

cup vegetable oil

1

package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4

teaspoon salt

8

oz white mushrooms, thinly sliced

6

green onions, thinly sliced on the bias, whites and greens separated

1

carton (32 oz) Progresso™ reduced sodium chicken broth

1

cup coarsely shredded carrots

1

cup shredded red cabbage

1/4

cup oyster sauce

2

tablespoons soy sauce

1

teaspoon ground ginger

8

oz uncooked spaghetti (from 16-oz package), broken in half

Steps

• 1

  In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
• 2

  Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
• 3

  Top with green onion greens.

Nutrition Information

Serving Size: 1 Serving

Calories

410

Calories from Fat

130

Total Fat

15g

23%

Saturated Fat

3g

15%

Trans Fat

0g

Cholesterol

90mg

30%

Sodium

1120mg

47%

Potassium

490mg

14%

Total Carbohydrate

40g

13%

Dietary Fiber

3g

14%

Sugars

5g

Protein

29g