Szechuan Chicken Noodle Toss

(Courtesy of Taste of Home)

Ingredients:
4 qts. water
6 oz. uncooked thin spaghetti
1 pkg. (16 oz.) frozen stir-fry vegetable blend
1 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into 2 inch strips
2 garlic cloves, minced
1/8 tsp. crushed red pepper flaked
1 Tbsp. vegetable oil
1/3 c. stir-fry sauce
3 green onions, chopped


Directions:
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.


In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until the chicken is no longer pink.  Add the stir-fry sauce; heat through.  Add the onions and spaghetti mixture; toss to coat.

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