Title: Chicken stir-fry italian
 Categories: None
      Yield: 1 Servings
 
      1 lb Spaghetti
      1 lb Boneless; skinless chicken
           -breast
      1 ts Salad oil
      1 c  Thinly sliced onion
    1/2 c  Thinly sliced carrots
      1 c  Broccoli flowerets
      1 c  Cauliflowerets
      8 oz Fresh mushrooms; sliced
      1 tb Dried parsley
      1 ts Garlic salt
    1/2 ts Pepper
      1 tb Low-salt soy sauce
      3 tb Cornstarch
      2 tb Water
 
  Notes: From Hawaiian Electric Kitchen.
  
  Cook spaghetti according to package directions; rinse and drain. Cut
  chicken into bite-sized pieces. In a wok or skillet, heat the oil.
  Stir-fry chicken until done; remove and set aside. To wok, add onion,
  carrots, broccoli, and cauliflower; stir-fry for 1 minute. Add
  mushrooms and parsley; stir-fry 1 more minute. Return chicken to wok
  and cook for 2 more minutes. Add garlic salt, pepper, and soy sauce.
  Combine cornstarch and water. Add to chicken mixture and cook,
  stirring constantly, until mixture thickens. Toss with cooked
  spaghetti and serve immediately. Makes 6 servings.