Hungry Girl Recipe: So Low Mein w/Chicken

Ingredients: 3 bags House Foods Tofu Shirataki, original spaghetti shape One 10 - 16 oz. bag frozen Chinese-style stir-fry mixed veggies (with broccoli, water chestnuts, etc.) 8 oz. raw boneless skinless lean chicken breast; cut into strips 1 cup bean sprouts 1/2 cup chopped mushrooms 1/2 cup thinly sliced zucchini 1/2 cup chopped scallions 1/4 cup shredded carrots 1/4 cup reduced sodium or light soy sauce 1 tbsp. cornstarch 2 tsp. chicken-flavored powdered consommé/bouillon (like the one by Osem, which can be found with the kosher items at the supermarket) 2 no-calorie sweetener packets (like Splenda) Directions: Rinse and drain Tofu Shirataki noodles VERY well. Dry them thoroughly, and run a knife or kitchen shears through 'em a few times (so noodles aren't as long). Set aside. To make sauce, combine soy sauce, cornstarch, consommé/bouillon, and sweetener with 1/2 cup of hot water. Stir well and set aside. Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add chicken and all the veggies (the frozen and the fresh ones). Stirring frequently, cook for 5 - 7 minutes (until chicken is cooked throughout and frozen veggies are heated). Pour sauce into pan/wok, stir well, and continue to cook until sauce has thickened. Lastly, add in the noodles, and cook until entire dish is thoroughly mixed and heated. MAKES 4 SERVINGS Serving Size: 1/4th of recipe (1 HUGE serving) POINTS® value 3* Courtesy of Hungry Girl