Portobello Chicken LoMein

Asian inspired.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 1 1/4 cups

Ingredients

• 4  ounces  uncooked linguine
• 1  tablespoon cornstarch
• 1  cup chicken broth
• 1  tablespoon rice vinegar
• 1  tablespoon honey
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground ginger
• 1  lb boneless skinless chicken breast, cut into strips
• 2  tablespoons  sesame oil, divided
• 2  medium carrots, sliced
• 1  medium onion, chopped
• 1 3⁄4 cups  sliced baby portabella mushrooms
• 2  cups  fresh  Baby Spinach

Directions

1. Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside.
2. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.
3. Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.