Serves: 6 servings
  • 2 tablespoons canola oil
  • 3 chicken breasts, cut into 1″ pieces
  • salt and pepper
  • 1 cup matchstick cut carrots
  • 1 cup snap peas
  • 1 bell pepper, sliced
  • ½ cup soy sauce, sodium reduced
  • 2½ cups chicken broth, sodium reduced
  • 1 box (340g) Barilla Pronto Half-Cut Spaghetti
  • ¼ cup honey
  • 2 teaspoons garlic (about 4 cloves)
  • 1 teaspoon fresh ginger
  • 1 tablespoon white vinegar
  • 2-3 green onions, sliced
  1. Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
  2. Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
  3. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
  4. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.
*Chicken and vegetable measurements are totally flexible — if you want it heavy on the chicken, do 3 chicken breasts! If you want to leave out the chicken and add extra veggies, or add in mushrooms, zucchini or broccoli — do that!
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
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