6 tbsp. oil
2 tsp. season salt
1 tsp. minced garlic
1/4 tsp. cayenne pepper

Mix above ingredients for marinade.

1 lb. chicken breasts, cut in chunks
1 med. carrot, julienne
1 c. broccoli, or favorite vegetable, in pieces
8 oz. pkg. spaghetti
1 c. fresh mushrooms, sliced
1 tsp. season salt

Add chicken, carrot and vegetable to marinade, toss to coat. Cover and marinate in refrigerator for at least one hour. Prepare spaghetti according to package directions, drain.

In large skillet, cook chicken mixture until chicken is no longer pink and vegetables are tender crisp. Add mushrooms and stir-fry one more minute. Add spaghetti and season salt, toss to mix. Heat and serve.

Additional melted garlic butter may be served on the side.