Pasta Salad with Lemon and Peas

Small shell or bow-tie pasta is dressed in a light, lemony mayonnaise with green onions, fresh basil, and baby peas.

Nutritional Information
(per serving)

Calories	155
Total Fat	3g
Saturated Fat	1g
Cholesterol	4mg
Sodium	245mg
Total Carbohydrate	25g
Dietary Fiber	2g
Sugars	--
Protein	5g
Calcium	--

Ingredients

• 1 pound(s) bow-tie or small shell pasta
• Salt
• 1 package(s) (10-ounce) frozen baby peas
• 2  lemons
• 2/3 cup(s) milk
• 1/2 cup(s) light mayonnaise
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 cup(s) (loosely packed) fresh basil leaves, chopped
• 4  green onions, thinly sliced

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Directions

1. In large saucepot, cook pasta in boiling salted water as label directs, adding frozen peas during last 2 minutes of cooking time. Drain pasta and peas; rinse with cold water and drain well.
2. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice with milk, mayonnaise, pepper, basil, green onions, and 1 teaspoon salt until blended.
3. Add pasta and peas to mayonnaise dressing; toss to coat well. Cover and refrigerate up to two days if not serving right away.

Chicken Lo Mein

This speedy, slurp-able supper will give the local Peking Palace some healthy competition. Crammed with crisp, just-picked veggies like snow peas, cabbage, and carrots, it's Asian made nutritious — and MSG free

Nutritional Information
(per serving)

Calories	600
Total Fat	10g
Saturated Fat	2g
Cholesterol	49mg
Sodium	1235mg
Total Carbohydrate	90g
Dietary Fiber	8g
Sugars	--
Protein	37g
Calcium	--

Kate Mathis

Serves: 4 Edit

Yields: 4 main-dish servings
Total Time: 45 min

Prep Time: 25 min

Ingredients

• 1/4 cup(s) oyster sauce
• 1/4 cup(s) lower-sodium soy sauce
• 2 tablespoon(s) rice vinegar
• 12 ounce(s) chicken-breast tenders, cut into quarters
• Pepper
• 2 tablespoon(s) vegetable oil
• 2 teaspoon(s) grated peeled fresh ginger
• 1 clove(s) garlic, crushed with press
• 8 ounce(s) sliced white mushrooms
• 1 bag(s) (14-ounce) coleslaw mix
• 2 cup(s) shredded carrots
• 3 tablespoon(s) water
• 12 ounce(s) spaghetti
• 6 ounce(s) snow peas, strings removed
• 1 teaspoon(s) cornstarch

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Directions

1. In small bowl, mix oyster sauce, soy sauce, and rice vinegar until combined. Set aside. Heat large covered saucepot of water to boiling on high.
2. Sprinkle chicken with 1/4 teaspoon freshly ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon oil on medium 1 minute. Add chicken and cook 5 to 7 minutes or until chicken just loses its pink color throughout, stirring occasionally. Transfer to clean bowl; cover loosely with foil to keep warm.
3. To same skillet, add remaining 1 tablespoon oil and heat on medium 30 seconds. Add ginger and garlic and cook 1 minute, stirring. Add mushrooms and cook 4 to 5 minutes longer or until beginning to soften, stirring occasionally. Add coleslaw mix, carrots, and 2 tablespoons water; cover and cook 8 to 12 minutes or until cabbage is just tender, stirring occasionally.
4. Meanwhile, cook spaghetti as label directs in saucepot of boiling water. Drain and return to pot.
5. Add snow peas to vegetables in skillet. Cook, uncovered, 2 to 3 minutes longer or until snow peas are just crisp-tender, stirring occasionally.
6. Transfer vegetables and chicken to pot with spaghetti. To same skillet on medium, add oyster-sauce mixture; cook 1 minute. In small bowl, combine cornstarch and remaining 1 tablespoon water; stir into oyster sauce in skillet. Heat to boiling; cook 1 minute or until sauce thickens.
7. Add sauce to spaghetti mixture; toss with tongs to combine. Divide lo mein among 4 bowls to serve.

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Tips & Techniques

Lo mein is typically made with fresh Chinese egg noodles, which can be purchased in Asian specialty markets. Spaghetti is an adequate easier-to-find substitute.