Asian Chicken Noodle & Veggie Stir-Fry

• 1/2 lb. wide lo mein noodles, uncooked
• 2 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 red pepper, cut into strips
• 1 cup sliced fresh mushrooms
• 1 stalk celery, chopped
• 1/3 cup KRAFT Asian Toasted Sesame Dressing
• 2 Tbsp. lite soy sauce
• 1 cup fresh bean sprouts
• 1 cup chopped Swiss chard
• 1/2 cup rinsed canned black beans
• 1/4 cup fresh basil leaves
• 1 clove garlic, minced

1. Cook noodles as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken; cook and stir 4 min.
4. or until no longer pink.
5. Add peppers, mushrooms and celery; cook and stir 3 min.
6. or until chicken is done and peppers are crisp-tender.
7. Stir in combined dressing and soy sauce.
8. Add remaining ingredients; cook and stir 3 min.
9. or until heated through.
10. Drain noodles.
11. Serve topped with chicken mixture.

mein noodles, oil, boneless skinless chicken breasts, red pepper, mushrooms, celery, sesame dressing, soy sauce, fresh bean sprouts, swiss chard, black beans, fresh basil, clove garlic

Taken from www.kraftrecipes.com/recipes/asian-chicken-noodle-veggie-stir-fry-171071.aspx (may not work)