- 12 ounces [340 g] uncooked spaghetti
- 1/4 cup [60 g] grated Parmesan cheese
- 2 tablespoons [30 mL] butter
- 2 tablespoons [30 mL] vegetable oil
- 1 clove garlic, minced
- 2 chicken whites, into strips 1/4-inch [6-mm]
- 1/2 cup [125 mL] chili sauce
- 1/2 cup [125 mL] chicken broth
- 1 teaspoon [5 mL] basil
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 2 cups [500 mL] broccoli pieces
- 2 carrots, sliced
- 1/4 cup [60 mL] sweet red pepper, membranes removed and seeded, sliced
- 3 green onion, into 1/2-inch [1.3-cm] long pieces
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- Boil spaghetti into salted boiling water for about 10 minutes.
- Drain.
- Stir in grated Parmesan cheese and butter; set aside.
- Meanwhile, heat oil into a frying pan.
- Brown together minced garlic and chicken strips.
- Stir in all remaining ingredients.
- Cook over low heat for 8 to 10 minutes stirring occasionally.
- Pour over spaghetti, stir to coat, and serve.
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