Directions:
- In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm.
- In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.22 Kcal (1475 kJ) | ||
| Calories from fat | 93.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 440.13mg | 18% | |
| Potassium | 465.69mg | 10% | |
| Total Carbs | 36.2g | 12% | |
| Sugars | 3.22g | 13% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 29.99g | 60% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.5mg | 8% | |
| Calcium | 117.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 30.69 Kcal (128 kJ) | ||
| Calories from fat | 8.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 16% | |
|---|---|---|---|
| Cholesterol | 5.83mg | 22% | |
| Sodium | 38.35mg | 18% | |
| Potassium | 40.58mg | 10% | |
| Total Carbs | 3.15g | 12% | |
| Sugars | 0.28g | 13% | |
| Dietary Fiber | 0.16g | 7% | |
| Protein | 2.61g | 60% | |
| Vitamin C | 0.2mg | 3% | |
| Iron | 0.1mg | 8% | |
| Calcium | 10.2mg | 12% | |
* 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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