Wednesday, July 30, 2008
Whole Wheat Spaghetti
Non-spicy one for the kids.
With chillies in oil added, extra spicy for the parents.
1 (13.25 oz) box whole wheat spaghetti
1 cup imitation crab meats
1 skinless & boneless chicken breasts, cut
10 asparagus, cut into 1-inch
2 cloves of garlic, chopped
1 carrot, sliced
6 sun-ripened tomatoes, sliced
2 tsp. chicken stock granules
Salt & black peppers
1. Cook spaghetti as directed by package, drain and set aside.
2. In a saucepan, heat up olive oil. Add garlic and chicken breasts, fry until chicken is almost cooked. Add in asparagus and carrot and fry until the veggies are cooked. Lastly add in the sun-ripened tomatoes and imitation crab meats, stir-fry for a minute and add in the cooked spaghetti. Season to taste with salt, chicken stock granules and black pepper. Mix well to combine. Taste test and season to your liking. Serve warm!
3. Optional: Top with chillies in oil, chili oil or dried chili flakes for the extra kick.
I'm serving this up at Presto Pasta Night. This week the host will be Ruth at Once Upon A Feast.