Ingredients:
- 2 carrots , cut into julienne strips
- 3 green onions, sliced into 1/2-inch pieces
- 4 boneless skinless chicken breasts , cut into 1-inch pieces
- sauce:
Directions:
- Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside.
- Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 minutes. set aside.
- For sauce, melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper.
- Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.14 Kcal (1244 kJ) | ||
| Calories from fat | 119.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 20% | |
|---|---|---|---|
| Cholesterol | 78.54mg | 26% | |
| Sodium | 711.26mg | 30% | |
| Potassium | 895.24mg | 19% | |
| Total Carbs | 17.1g | 6% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 30.06g | 60% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 132.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 72.08 Kcal (302 kJ) | ||
| Calories from fat | 29.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 20% | |
|---|---|---|---|
| Cholesterol | 19.05mg | 26% | |
| Sodium | 172.53mg | 30% | |
| Potassium | 217.16mg | 19% | |
| Total Carbs | 4.15g | 6% | |
| Sugars | 2.15g | 35% | |
| Dietary Fiber | 0.99g | 16% | |
| Protein | 7.29g | 60% | |
| Vitamin C | 6.6mg | 45% | |
| Iron | 0.6mg | 13% | |
| Calcium | 32.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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