Ingredients
8 ounces uncooked thin spaghetti
1 (10 ounce) package julienned carrots
8 ounces sugar snap peas
2 cups cubed, cooked chicken
1 (11 ounce) can mandarin oranges, drained
1/2 cup stir-fry sauce
Directions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
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