You can use any veggies you want, I did it with squash and green beans and it was excellent.
In cup mix cornstarch and 1/4 cup broth until smooth. Set aside. In medium saucepan mix remaining broth, garlic powder, squash, beans, carrots, pepper and onion. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Toss with spaghetti and cheese.
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Serving Size: 1 Serving (1036g) | ||
Recipe Makes: 4 | ||
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Calories: 719 | ||
Calories from Fat: 132 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 20 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 67.1mg | 21 % | |
Sodium 684.1mg | 24 % | |
Potassium 1980.2mg | 52 % | |
Total Carbohydrate 106.2g | 31 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 91.8g | ||
Protein 43.2g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 719
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