Yield: 4 servings
Measure | Ingredient |
---|---|
2 tablespoons | Cornstarch |
1 can | (14.5) oz. Swanson Chicken |
\N \N | Broth |
¼ teaspoon | Garlic powder or 2 cloves |
\N \N | Garlic -- minced |
2 cups | Broccoli florets |
2 mediums | Carrots -- sliced |
½ cup | Green and or red pepper cut |
\N \N | In 2 inch -- strips |
1 small | Onion -- chopped |
2 cups | Cubed cooked chicken |
4 cups | Hot cooked spaghetti (about |
8 ounces | Dry) -- cooked |
¼ cup | Shredded Parmesan cheese |
In cup mix cornstarch and ¼ cup broth until smooth. Set aside. In medium saucepan mix remaining broth, garlic powder, broccoli, 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.
400 calories per serving--8 grams fat.
submitted by: LRW979@... Recipe By : Swanson Easy Low Fat Recipes