pounds boneless skinless chicken breasts, cut into ¼-inch slices
ounces uncooked fettuccine
bag (1 pound) fresh (refrigerated) stir-fry or chop suey vegetables (about 5 cups)
cup sliced mushrooms (3 ounces)
cup hoisin sauce
1.Cook and drain fettuccine as directed on package. 2 Meanwhile, spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until brown. Add vegetables and mushrooms; cook and stir about 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. 3 Stir hoisin sauce into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.