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Chicken Stir-Fry Italian

Demonstrated by: Cheryl Allgood, Patricia McGough, Surena Rodrigues, and Violet Tasaka.
Healthy Recipe Contest - October 1, 1997.



Chicken Stir-Fry Italian

  • 1 lb spaghetti
  • 1 lb boneless, skinless chicken breast
  • 1 teaspoon salad oil
  • 1 cup thinly sliced onion
  • 1/2 cup thinly sliced carrots
  • 1 cup broccoli flowerets
  • 1 cup cauliflowerets
  • 8 oz fresh mushrooms, sliced
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 tablespoon low-salt soy sauce
  • 3 tablespoons cornstarch
  • 2 tablespoons water


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.


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