Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 whole chicken breasts, skinned & boned
- 1/4 c. veg. oil
- 1 med. zucchini, sliced
- 1 sm. onion, sliced
- 1 c. pared carrot curls
- 1 c. fresh mushrooms, sliced
- 1 (6 ounce.) pkg. frzn pea pods, thawed
- Cabbage, celery, bean sprouts (optional)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic pwdr
- 1/3 c. lowfat milk
- 1/3 c. grated Parmesan cheese
- 1 pound pkg. vermicelli spaghetti
- 3 tbsp. butter
Direcciones
- Cut chicken in julienne strips. In a large skillet heat oil, add in chicken, cook and stir for 2 min or possibly till done. Add in vegetables, salt, pepper and garlic pwdr. Stir fry till vegetables are crisp- tender. Add in lowfat milk and Parmesan cheese. Prepare spaghetti according to package directions. Drain. Toss warm spaghetti with butter. Combine with chicken and vegetables.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 99 | 34% |
| Total Fat 11.18g | 14% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.15g | |
| Cholesterol 25mg | 8% |
| Sodium 307mg | 13% |
| Potassium 353mg | 10% |
| Total Carbs 35.61g | 9% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.79g | 3% |
| Protein 13.13g | 21% |
