Yield:
5 servingsIngredients
8 ounces uncooked thin spaghetti
1 package (10 ounces) julienned carrots
1 package (8 ounces) sugar snap peas
2 cups cubed cooked chicken
1 can (11 ounces) mandarin oranges, undrained
1/2 cup stir-fry sauce
Instructions
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
