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|
|Calories from Fat: 132 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 719
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