Directions:
- Cut up zucchini, carrots, and celery.
- Heat oil in skillet or wok.
- Saute zucchini, carrots, and celery in oil.
- Sprinkle with salt and pepper (to taste).
- Cook above veggies until they begin to get tender.
- Shred chicken while veggies cook.
- Removing any bones.
- Bring water to boiling for noodles.
- While water is heating up, cut up onion and garlic cloves.
- Add onion and cloves to veggies in skillet.
- Stir well and continue to saute.
- Cook noodles as directed adding salt in the beginning.
- Add peas and shredded chicken to veggie skillet.
- Return noodles to pot they were boiled in after drained.
- Add butter and parsley to noodles and stir.
- Put some of noodles in each bowl.
- Top with sauted vegetables.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.72 Kcal (1330 kJ) | ||
| Calories from fat | 96.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 55.51mg | 19% | |
| Sodium | 38.97mg | 2% | |
| Potassium | 291.46mg | 6% | |
| Total Carbs | 45.93g | 15% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 8.87g | 18% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.4mg | 13% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 255.8 Kcal (1071 kJ) | ||
| Calories from fat | 77.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 16% | |
|---|---|---|---|
| Cholesterol | 44.69mg | 19% | |
| Sodium | 31.38mg | 2% | |
| Potassium | 234.65mg | 6% | |
| Total Carbs | 36.98g | 15% | |
| Sugars | 2.81g | 14% | |
| Dietary Fiber | 2.58g | 13% | |
| Protein | 7.15g | 18% | |
| Vitamin C | 4.3mg | 9% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1.9mg | 13% | |
| Calcium | 31.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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