MIX cornstarch and 1/4 cup broth.
MIX remaining broth, garlic, broccoli, carrots, pepper and onion in saucepan. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp.
ADD cornstarch mixture. Cook and stir until mixture boils and thickens. Add chicken and heat through. Toss with spaghetti and cheese. Serves 4.
Spaghetti topped with a colorful, vegetable-and-chicken-studded sauce is a real winner. Garnished with Parmesan cheese, this dish is sure to please any crowd.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1927g)|
|Recipe Makes: 1|
|Calories from Fat: 464 (21%)|
|Amt Per Serving||% DV|
|Total Fat 51.6g||69 %|
|Saturated Fat 14.7g||74 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 200mg||62 %|
|Sodium 2127mg||73 %|
|Potassium 2079.2mg||55 %|
|Total Carbohydrate 308.4g||91 %|
|Dietary Fiber 25.5g||102 %|
|Sugars, other 282.8g|
|Protein 112.9g||161 %|
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Calories per serving: 2169
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