Zucchini And Carrot Spaghetti

1. 1

   Cut carrots, zucchini and chicken into 5 x 1/2-inch strips. Combine chicken broth and margarine in a large skillet.

2. 2

   Place over medium heat and bring to a boil; add carrots.

3. 3

   Reduce heat and simmer three minutes.

4. 4

   Add zucchini and continue cooking until vegetables are tender.

5. 5

   Drain vegetables and set aside.

6. 6

   Cook spaghetti according to package, omitting salt.

7. 7

   Drain spaghetti and combine with vegetables and chicken.

8. 8

   Serve.

9. 9

   Yields 10 servings. Contains 75 calories, 3 grams protein, 12 grams carbohydrate, 2 grams fat, 2 mg. cholesterol and 118 mg. sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.