Portobello-Chicken Lo Mein

I'll keep this blog short and sweet!  This Asian pasta dish is one of my favorites!  I don't think you can go wrong with the blend of carrots, mushrooms, spinach, and slightly sweet sauce!

Ingredients
4 oz. linguine
1 Tbsp cornstarch
1 cup chicken broth
1 Tbsp rice vinegar
1 Tbsp honey
3/4 tsp salt
1/2 tsp ground ginger
1 lb boneless skinless chicken breast, cut into strips
2 Tbsp sesame oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1-3/4 cups sliced baby portobello mushrooms
2 cups fresh baby spinach

Directions

• Cook linguine according to package directions.
• In a small bowl, combine the cornstarch, broth, vinegar, honey, salt, and ginger until smooth; set aside.
• In large skillet stir fry chicken in 1 Tbsp oil until no longer pink.  Remove from skillet and keep warm.
• Stir fry carrots and onion in 1 Tbsp oil for 2 minutes.  Add mushrooms; stir fry for 2 minutes.

• Add spinach; stir fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted.  I just love the colors in this stir fry!

• Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Drain linguine. Add chicken and linguine to the pan; heat through.

Enjoy!!