Chicken Lo Mein

I’m always looking for ways to use up leftover roast chicken, and this was a huge hit with The Boy! Pasta, chicken, and heavy on the vegetables – I used red peppers, mushrooms, and snap peas – but you could substitute broccoli, carrots or snow peas. The leftovers reheated beautifully for lunch the following day. This recipe is definitely a keeper!

• 2 1/2 tablespoons sesame oil, divided
• 8 oz. mushrooms, sliced
• 2 red peppers, sliced
• 8 oz. snap peas, halved
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1 1/2 cups chicken, cooked and cubed
• 4 tablespoons low sodium soy sauce
• 2 teaspoons cornstarch
• 1/2 cup chicken broth
• 12 oz. spaghetti

1. In a large skillet over medium high heat, add 1 tablespoon of sesame oil. Sauté mushrooms, red peppers, snap peas, onion, and garlic.
2. Meanwhile, cook spaghetti.
3. Whisk the cornstarch into the chicken broth (broth should be room temperature or the cornstarch will clump). Add the chicken broth and soy sauce to the vegetables. Stir and add the cooked chicken.
4. Drain spaghetti, add to pan, then drizzle with remaining 1 1/2 tablespoons sesame oil. Stir well and serve.