Ingredients
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8 ounces spaghetti
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2 cloves crushed garlic
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2 tablespoons olive oil
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1 onion, sliced into thin rings
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2 skinless, boneless chicken breast halves - cut into bite-size pieces
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2 cups broccoli florets
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2 cups cauliflower florets
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2 cups julienned carrots
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salt to taste
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ground black pepper to taste
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2 tablespoons soy sauce
Directions
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Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
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Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
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Toss pasta with vegetables, and serve warm.
Nutrition Facts (per serving)
| 403 | Calories |
| 9g | Fat |
| 57g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 403 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Cholesterol 34mg | 11% |
| Sodium 566mg | 25% |
| Total Carbohydrate 57g | 21% |
| Dietary Fiber 7g | 23% |
| Total Sugars 8g | |
| Protein 25g | 49% |
| Vitamin C 71mg | 79% |
| Calcium 82mg | 6% |
| Iron 3mg | 18% |
| Potassium 831mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
