2 tbsp. corn oil
1 bunch broccoli (1 lb.)
2 lg. green peppers, cut thin
1 c. onion, chopped
1 tsp. garlic, minced
2 c. bite-sized chicken, cooked
1/2 c. apple juice
1/4 c. sodium-reduced soy sauce
1/2 tsp. toasted almonds, slivered
1 lb. thin spaghetti, cooked and drained

Heat oil in 3-quart pan. Stir in broccoli, peppers, onion and garlic. Cover and cook for 10-12 minutes until crisp and tender. Stir in chicken, juice and soy sauce. Heat. Add almonds and toss. Spread over hot spaghetti. Serves 6-8. 496 calories per serving.