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2 servings
suggest servings
| 1/4 | pound | spaghetti | |
| 1 | each | orange bell pepper | diced |
| 1 | cup | chicken broth | |
| 2 | tablespoons | soy sauce | |
| 1/2 | cup | scallions, spring or green onions | sliced |
| 2 | tablespoons | marsala wine | |
| 1/2 | pound | chicken breast | |
| 1 | tablespoon | flour, all-purpose | |
| 2 | tablespoons | water |
Start a pot of water boiling for the spaghetti.
Cut up the chicken and vegetables and srpinkle chicken with pepper.
Combine the chicken broth, soy sauce, marsala wine.
Sprinkle sauce mixtue with pepper.
Spray a large skillet with the olive oil spray, and cook the vegetables over high heat for about 1 minute.
Add chicken and stir-fry until no longer pink.
Add sauce, and bring to a boil.
Reduce heat, and simmer uncovered.
Add spaghetti to boiling water and cook for 10 minutes or according to package directions, while chicken mixture simmers.
Aftter spaghetti has finished cooking, add flour andamp; water to chicken mixture in skillet, increase heat, and cook until sauce has thickened.
Serve the chicken over the spaghetti.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1167mg | 49% |
| Total Carbohydrate 55.0g | 18% |
| Dietary Fiber 3.0g | 11% |
| Sugars 5.0g | |
| Protein 48.0g | 95% |
| Vitamin A | 6% | Vitamin C | 8% | |
| Calcium | 6% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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