Veggie-Chicken Stir-Fry Pasta

1. 1

   Bring a large pot of water to a boil. Cook the spaghetti pasta in the boiling water until slightly firm. Drain.

2. 2

   Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook the garlic in the oil for 1 minute. Stir in the onion and cook until soft. Stir in the chicken and cook until the juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring often. Season with soy sauce, salt, and pepper.

3. 3

   Toss the pasta with the vegetables and serve warm.

• Calories 471.6 kcal High
• Protein 39.21 g Good Source
• Carbs 62.32 g Moderate
• Total Fat 8.95 g Moderate
• Saturated Fat 0.92 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 70.35 mg High
• Sodium 665.62 mg High
• Fiber 10.01 g Good Source
• Sugar 10.79 g High
• Added Sugar 0.0 g Low Source
• Calcium 102.92 mg Low Source
• Iron 3.74 mg Good Source
• Potassium 882.53 mg Moderate
• Vitamin A 0.65 mcg_rae Low Source
• Vitamin C 1.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅