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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I make this quick dish when I'm in a hurry and don't want a huge meal, notes Holly Siphavong, Eureka, California. Ingredients:
3 ounces uncooked spaghetti |
1/2 cup shredded cooked chicken breast |
1/2 cup julienned cucumber |
1/3 cup julienned carrot |
1 tablespoon white vinegar |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons canola oil |
1 teaspoon minced fresh gingerroot |
3/4 teaspoon sugar |
1/4 teaspoon minced garlic |
Directions:
1. Cook spaghetti according to package directions; drain and rinse in cold water. Combine the spaghetti, chicken, cucumber and carrot. In a small saucepan, combine the vinegar, soy sauce, oil, ginger, sugar and garlic. Bring to a boil; remove from the heat. Drizzle over spaghetti mixture and toss to coat. Yield: 2 servings.
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