Title: Pan-Fried Noodles with Chicken
Categories: Entree Diet Chicken Poultry Chinese
Yield: 6 Servings

1# boneless skinless chicken breasts, cut into 1/2" strips 2 Tbl. low-sodium soy sauce 2 large cloves garlic, minced Nonstick cooking spray 2 tsp. vegetable oil 1# spaghetti, cooked and drained 6 C. coarsely shredded savoy or napa cabbage (regular works as well) 3/4 C. water 2 scallions, sliced 1/4 tsp. salt 1 tsp. hot-red-pepper sauce 1 red onion 1 red pepper 1/3 C. plain barbecue sauce 2 Tbl. Hoisin sauce 1 Tbl. chopped peanuts

In a bowl, mix chicken, soy sauce and garlic. With cooking spray, grease a 12" non-stick skillet; place over medium heat. Add 1 tsp. oil; swirl. Add pasta; press with a spatula. Cook 10 minutes or until browned. Place large platter over skille. Invert spaghetti pancake onto platter.

Grease skillet with cooking spray; add remaining oil; slide pancake back onto skillet. Cook 10 minutes or until browned on bottom. Slide onto platter. Cover loosely; keep warm.

In skillet, boil cabbage with 1/2 C. water, covered, 2 minutes. Uncover, cook 3 minutes. Add scallions, salt and pepper sauce. Sete aside.

Dice onion and pepper. Grease skillet with cooking spray; over high heat saute onion and red pepper 2 minutes. Add chicken; saute 2 minutes or until cooked. Stir in remaining water and sauces; cook 1 minute.

Place cabbage on pancake. Top with chicken mixture and peanuts. Makes 6 servings, 399 calories per serving.

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