Chicken Breast w/ Spaghetti and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
176g pre-cooked chicken breast176g dry spaghetti2 table spoon olive oilApprox 100g of mixed frozen vegetables (broccoli, cauliflower, peas etc)1 onion1 tomato2 gloves of garlicThyme + (any other seasoning of your choice)
First I made chicken breast in the oven from the night before. I only used 1 breast and a bit in this recipe weighing 176g. I used the exact amount of dry spaghetti in weigh - 176g.
- Simply boil the spaghetti as directed along with the frozen mixed vegetable in the same pot.
- While the spaghetti is boiling, cut up the pre-cooked chicken breast pieces into chunks, cut onion and tomato (aka seasoning) into desired sizes.
- Add 2 tablespoon of olive oil (or preferred amount) into a large frying pan/wok/larger pan.
- add 'seasoning' to the medium heat oil, stir for a minute or so.
- add chicken to the seasoning stir for a minute or two.
- add pasts and vegetables and tada! In 3-5 minutes, it should be ready!
Serving Size: Makes four medium sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user ENIAMERT.
- Simply boil the spaghetti as directed along with the frozen mixed vegetable in the same pot.
- While the spaghetti is boiling, cut up the pre-cooked chicken breast pieces into chunks, cut onion and tomato (aka seasoning) into desired sizes.
- Add 2 tablespoon of olive oil (or preferred amount) into a large frying pan/wok/larger pan.
- add 'seasoning' to the medium heat oil, stir for a minute or so.
- add chicken to the seasoning stir for a minute or two.
- add pasts and vegetables and tada! In 3-5 minutes, it should be ready!
Serving Size: Makes four medium sized servings
Number of Servings: 4
Recipe submitted by SparkPeople user ENIAMERT.
Nutritional Info Amount Per Serving
- Calories: 327.9
- Total Fat: 11.7 g
- Cholesterol: 25.5 mg
- Sodium: 43.9 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 1.8 g
- Protein: 17.0 g
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