Wednesday, March 30, 2011

Low-Point Chicken Spaghetti

This is my kind of spaghetti! Light and delicious! It's so easy to make and with a slightly oriental flavor, has a great savory taste that makes you want to come back for more!

Low-Point Chicken Spaghetti
- 3 ounces uncooked spaghetti
- 1 cup diced cooked chicken (skinless)
- 1/2 cup cucumbers, chopped
- 1/2 cup carrots, chopped small
- 1 Tbs white vinegar
- 1 Tbs soy sauce
- 1/8 tsp. ground ginger
- 2 tsp. canola oil
- 3/4 tsp. Splenda granulated sugar substitute 
- 1/4 tsp. garlic powder
Cook spaghetti according to package directions. Drain and rinse with cold water. Add spaghetti, chicken, cucumbers, and carrots to a large bowl. In a small sauce pan, heat vinegar, soy sauce, ginger, oil, Splenda, and garlic powder to a boil. Remove from heat and drizzle over spaghetti mixture and combine. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3 1/2 cups
Serving size - 1 cup
Points per serving - 5

"If there is no possibility of failure, then victory is meaningless." - Anonymous 

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