- 2 cups cooked spaghetti, roughly chopped (about 10 ounces dry)
- 1 medium size carrot, finely shredded
- 1 medium size zucchini, sliced thinly
- 2 scallions chopped, include the green stems
- 1 cup bean sprouts
- 4 ounces sliced water chestnuts, drained
- 1/2 bag frozen Oriental Blend frozen vegetables (about 8 ounces)
- 8 ounces chicken breast, cooked and roughly chopped
- 1 teaspoon Minor’s (that’s the brand I used) chicken base paste. You can substitute with 2 teaspoons of powdered chicken broth (the kind you find in Ramon noodle packets)
- 2 packets of no-calorie sweetener (Splenda is fine)
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup hot water
Cooked spaghetti per directions on box. Rinse and drain. Roughly chop. Using paper towels, remove any extra moisture from the spaghetti noodles. Set aside.
To make sauce, heat 1/2 cup water in microwave. Use a glass measuring cup. Once water is heated add the remaining sauce ingredients and stir well. Set aside.
If you have a wok, feel free to use it. If not, use a large (somewhat deep) skillet. Spray with non-stick cooking spray and heat pan over medium heat. Add all the vegetables (including the frozen ones). If you are not using pre-cooked rotisserie chicken, this is the time to add your uncooked chicken pieces. Cook the vegetable (chicken) mixture until chicken is cooked through and frozen veggies are thawed. Stir often to ensure everything is sauteed and evenly cooked.
Pour the sauce into pan or wok. Stir well to coat the mixture and heat until the sauce has thickened (about 3-4 minutes). Add the noodles and pre-cooked (if using rotisserie) chicken to the skillet. Gently stir until added ingredients are coated with sauce and the mixture is hot.
Remove from heat and serve. Make four servings. Calories per 1 1/4 cup serving are in the neighborhood of 205 calories.