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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I just love vegetables and fruits with the noodles. Ingredients:
2 cups cooked chicken, shredded |
8 ounces uncooked thin spaghetti |
1 (10 ounce) bag fresh carrots, cut and thin strips |
1 (8 ounce) package sugar snap peas (snipped) |
1 (11 ounce) can mandarin oranges, not drained |
1/2 cup citrus stir-fry sauce (11.7 ounce bottle) |
Directions:
1. Cook spaghetti in a large pot of boiling salted water for 6 minutes.
2. Stir in carrots and snap peas, cook for 1 minute or until vegetables are crisp to tender.
3. Drain in a sieve and return to pot.
4. Add chicken, oranges and stir fry sauce and toss together.
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