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2 tablespoons olive oil or vegetable oil
2 cloves garlic, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 medium carrot, sliced (1/2 cup)
2 cups cubed cooked chicken
1 cup 2-inch pieces uncooked spaghetti or 4 ounces uncooked egg
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsle...
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 bay leaf
3 (14 1/2-ounce) cans chicken broth
1. Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisp-tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender.
3. Remove bay leaf.
1 SERVING: Calories: 360 (Calories from Fat 125); Fat 14g (Saturated 3g); Cholesterol 55mg; Sodium 1120mg; Carbohydrate 30g (Dietary Fiber 2g), Protein 31g
2 cloves garlic, finely chopped
2 medium green onions, chopped (2 tablespoons)
1 medium carrot, sliced (1/2 cup)
2 cups cubed cooked chicken
1 cup 2-inch pieces uncooked spaghetti or 4 ounces uncooked egg
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsle...
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 bay leaf
3 (14 1/2-ounce) cans chicken broth
1. Heat oil in 3-quart saucepan over medium heat. Cook garlic, onions and carrot in oil about 4 minutes, stirring occasionally, until carrot is crisp-tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender.
3. Remove bay leaf.
1 SERVING: Calories: 360 (Calories from Fat 125); Fat 14g (Saturated 3g); Cholesterol 55mg; Sodium 1120mg; Carbohydrate 30g (Dietary Fiber 2g), Protein 31g
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