Contributed by: Rose Mack
This recipe is one of my favorites to serve even company. I make it at least a couple of times a month.
In medium bowl, blend first four ingredients. Add chicken, carrots, and peppers; toss to coat; cover; marinate in refrigerator for at least 1 hour.
Prepare spaghetti according to package directions; drain.
In large heated skillet (I use a dutch oven) combine chicken and vegetable mixture; stir-fry until chicken is no longer pink and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute; add spaghetti and season-all; toss to mix.
Heat through and serve.
I usually double the season-all, oil, garlic and cayenne pepper to make more sauce because I always add extra spaghetti.
Serving Size: Makes 4 Servings
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