Ingredients:
| 6 ounces | whole wheat thin spaghetti |
| 2 tablespoons | oil (canola or vegetable), divided |
| 24 ounces | frozen vegetable mix |
| 3 tablespoons | light soy sauce |
| 1/4 cup | water |
| 1/4 cup | peanut butter |
| 2 tablespoons | sugar |
| 1/2 pound | boneless, skinless chicken breast (cut into bite sized pieces) |
| 3 | eggs |
| 1/3 cup | peanuts, chopped |
Instructions:
- Cook spaghetti according to package directions. Drain in colander. Toss with 1 tablespoon oil.
- Defrost vegetables in microwave for 5 minutes as spaghetti cooks.
- Combine soy sauce, water, peanut butter, and sugar in a small bowl. Stir until smooth. Set aside.
- Heat 1 tablespoon of oil in large skillet over medium high heat. Add chicken pieces. Cook and stir until no longer pink.
- Crack eggs into a small bowl and beat. Add to skillet with chicken. Scramble until firm. Add the vegetables and spaghetti to the pan with the chicken mixture. Stir to heat through.
- Add the soy sauce mixture to the skillet. Stir to coat.
- Place in serving bowl and sprinkle peanuts on top.
Nutrition Facts
6 Servings Per RecipeServing Size: 1 1/4 cups
Amount Per Serving
Calories 430
- % Daily Value*
- Total Fat 17g
- 26%
- Saturated Fat 3g
- 15%
- Trans Fat 0g
- Cholesterol 120mg
- 40%
- Sodium 440mg
- 18%
- Total Carbohydrates 47g
- 16%
- Dietary Fiber 8g
- 32%
- Total Sugars 10g
- Added Sugars
- NA*
- Protein 24g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: Spend Smart Eat Smart