Szechuan Chicken Noodle Toss

• 4 quarts water
• 6 ounces uncooked thin spaghetti
• 1 package (16 ounces) frozen stir-fry vegetable blend
• 1 tablespoon reduced-fat butter
• 1 pound boneless skinless chicken breasts, cut into 2-inch strips
• 2 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon canola oil
• 1/3 cup stir-fry sauce
• 3 green onions, chopped

1. In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm.
2. In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat.

water, thin spaghetti, vegetable blend, butter, chicken breasts, garlic, red pepper, canola oil, stirfry sauce, green onions

Taken from www.tasteofhome.com/recipes/szechuan-chicken-noodle-toss/ (may not work)