Szechuan Chicken with Noodles from Weight Watcher's One Pot Cookbook

Ingredients 3 (5 oz.) boneless skinless chicken breasts, cut on diagonal into thin strips 2 Tbsp. cornstarch 2 tsp. canola oil 3 cloves garlic, minced 1 (10 oz.) package broccoli coleslaw (Why did I have such a hard time finding these in the grocery stores?) 1 pepper, diced (optional) 1 bunch scallions, thinly sliced 1/2 tsp. red pepper flakes 4 oz. whole-wheat spaghetti, broken in thirds and cooked according to package directions 2 Tbsp. low-sodium soy sauce 1 Tbsp. sherry vinegar (or another) 2 tsp. sugar 2 Tbsp. pine nuts, toasted (I used almonds- have you seen the price per pound on the pine nuts lately?) Directions 1) Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly. 2) Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 tsp. of oil and swirl to coat pan. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate. 3) Remove pan from heat; wipe clean with wet paper towel to remove any cornstarch. Set pan over high heat and add remaining 1 tsp. of oil. Add broccoli slaw (and optional pepper) and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; stir fry 2 minutes. 4) Return chicken to pot along with spaghetti; stir fry until heated through, about 2 minutes. Add soy sauce, vinegar and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts. Good. Nutrition Facts Serving Size: 1 3/4 cups Servings Per Recipe: 4 Amount per Serving: Total Calories 324, Total fat 8 g, Saturated fat 1 g, Cholesterol 59 mg, Sodium 347 mg, Carbohydrate 36 g, Sugar 4 g, Dietary Fiber total 7 g, Protein 30 g