experimental
| 2 | tsp cornstarch |
| 1/2 | cup chicken broth |
| 2 | tsp oyster sauce |
| 1 | tsp curry powder |
| 4 | oz whole wheat spaghetti |
| 1/2 | lb chicken, cubed |
| 1 1/2 | tsp olive oil |
| 2 | green peppers, sliced |
| 1 | tbsp garlic |
| 2 | tbsp cilantro |
- Cook the spaghetti as directed on the package.
- Heat oil in a large skillet over medium heat. Cook chicken and peppers until chicken is browned.
- Add broth, oyster sauce, curry, garlic and cilantro to the skillet. Let cook until sauce liquid is slightly reduced. Add cornstarch to thicken.
- Toss pasta with chicken, peppers and sauce in a large bowl. Divide into two bowls and serve.
Main Dish
| Nutrition Facts | ||||||
Serving Size 362.7g |
||||||
Amount Per Serving |
||||||
|
Calories 465 Calories from Fat
76 |
||||||
% Daily Value* |
||||||
|
Total Fat
8.4g 13%
|
||||||
|
Saturated Fat
1.7g 9%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
87mg 29%
|
||||||
|
Sodium
308mg 13%
|
||||||
|
Total Carbohydrates
52.6g 18%
|
||||||
|
Dietary Fiber
3.8g 15%
|
||||||
|
Sugars
3.9g |
||||||
|
Protein
42.7g
|
||||||
|
||||||
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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