How to make it

  • Reserve seasoning packets from noodles. Cook and drain noodles as directed on package.
  • Mix water, pesto, cornstarch, chili puree and contents of seasoning packets; set aside.
  • Heat oil in large skillet over medium-high heat. Add chicken and stir-fry 3 to 4 minutes or until no longer pink in the center. Add carrot and onions; stir fry 1 minute.
  • Stir in pesto mixture. Boil and stir 1 minute. Add noodles and toss to coat.

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