Chicken Lo Mein

1 lb chicken breast, cut into smal pieces
4 cups chicken broth, fat free
1 (14.5 oz) package Barilla plus thin spaghetti
2 (1 lb) bags mixed vegetables such as Birds
Eye Farm Fresh Bleand and Deluxe Baby
Corn Blend
2 Tbsp extra virgin olive oil
8 oz. sliced mushrooms
2 small cans bamboo shoots, drained and
rinsed
1 Tbsp soy sauce
1/4 tsp garlic powder
1/8 tsp ground ginger
sprinkle of pepper

In a large frying pan on med-high heat cook chicken in 1 Tbsp oil, stirring occasionally. Meanwhile, in a large sauce pot, bring 3 cups of chicken broth, 1 Tbsp oil, 1/8 tsp garlic powder, 1/8 tsp ginger, pepper, and mushrooms to a boil; add spaghetti. Turn heat to low, cover and cook, stirring occasionally, until pasta in tender about 10 minutes. In another sauce pot, combine 1 cup chicken broth, 4 cups water, 1/8 tsp garlic, bamboo shoots and vegetables. Cover and cook on high heat until vegetables are tender. When chicken is slighlty golden and cooked through, add to pasta. Drain vegetables and stir into pasta. Makes 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ELISE17.