Instructions: Remove fat from chicken. Cut chicken into 1/4 inch slices. Cook and drain fettuccine as directed on package-except omit salt.

While fettuccine is cooking, spray nonstick wok or 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until brown and no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.

Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Yield: 6
servings.

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