Zucchini And Carrot Spaghetti - cooking recipe

Ingredients

3 medium carrots
2 small zucchini
1/2 c. canned low-sodium chicken broth (undiluted)
1 Tbsp. margarine
3 large chicken breasts, cooked and diced
4 oz. spaghetti (uncooked)
1/4 c. grated Parmesan cheese
1/4 tsp. freshly ground pepper

Preparation

Cut carrots, zucchini and chicken into 5 x 1/2-inch strips. Combine chicken broth and margarine in a large skillet.
Place over medium heat and bring to a boil; add carrots.
Reduce heat and simmer three minutes.
Add zucchini and continue cooking until vegetables are tender.
Drain vegetables and set aside.
Cook spaghetti according to package, omitting salt.
Drain spaghetti and combine with vegetables and chicken.
Serve.
Yields 10 servings. Contains 75 calories, 3 grams protein, 12 grams carbohydrate, 2 grams fat, 2 mg. cholesterol and 118 mg. sodium.