Speedy lo mein easy, healthier

Quick, how fast can you make lo mein?

Some recipes say 15 minutes. Others, 20. But Speedy Chicken Lo Mein is faster than it would take you to order from a Chinese restaurant, especially is you use a frozen stir-fry blend and a broccoli slaw available in the produce aisle.

A bonus: The recipe is healthier than most fast-food versions.

Cook pasta according to package directions; drain and set aside.

In a bowl, stir balsamic vinegar, soy sauce and honey; set aside.

Heat oil in a nonstick skillet over mediumhigh heat. Add chicken. Season with salt and pepper. Cook, stirring frequently, until chicken is lightly browned and cooked. Remove chicken; set aside.

Return skillet to heat. Add mushrooms. Cook, stirring, 4 minutes. Add garlic, ginger and hot pepper flakes and cook, stirring until any moisture the mushrooms released evaporates.

Add pepper blend and broccoli slaw. Cook, stirring frequently, 3 to 4 minutes. Return chicken to skillet. Pour on broth and vinegar mix and stir well. Cook, uncovered, stirring occasionally, until liquids boil. Cook 2 to 3 minutes or until liquids are reduced by about half. Stir in linguine and toss to combine.

432 calories (13 percent from fat), 6 g total fat (1 g saturated), 66 mg cholesterol, 57 g carbohydrates, 41 g protein, 321 mg sodium, 9 g dietary fiber