Ingredients

Yield: 4 servings

2 medium carrots
1 green bell pepper
1 red bell pepper
1 pound boneless chicken breasts
1/4 cup oil
1 1/2 teaspoons Season-All
1/4 teaspoon dried minced garlic or 1 clove fresh garlic, minced
1/4 teaspoon chili powder
1/2 pound spaghetti
1 cup fresh mushrooms

Directions

Cut carrots and pepper into thin strips and chicken into bite-size pieces. Toss chicken and veggies in a bowl with the oil and spices. Cover and marinate several hours or overnight. Cook the spaghetti according to package directions. Drain and rinse when completely cooked. While the pasta is cooking, slice mushrooms and set aside. Heat a large skillet over medium-high heat and stir fry chicken mixture until chicken is cooked through and veggies are tender-crisp. Add mushrooms and cook 1 to 2 more minutes. Combine spaghetti and chicken mixture and toss gently until well-mixed. Serve immediately topped with Parmesan cheese.

Each serving contains 505 calories, 29g fat, 33g carb, 281mg sodium, 57mg cholesterol.