4 tsp. vegetable oil
7 1/2 oz. chicken, skinned and deboned
1/2 c. chopped onion
1 clove garlic, minced
1 c. sliced carrots
3/4 c. asparagus spears
3/4 c. chopped cauliflower
1 c. sliced mushrooms
1/4 c. fat-free chicken broth
2 c. hot, cooked whole wheat spaghetti
6 tbsp. Parmesan cheese

Cut up chicken into bite size pieces. Heat oil in wok or large skillet. Cook chicken, onion and garlic until onion is transparent. Add carrots, asparagus, cauliflower and mushrooms. Cook and stir for 3-4 more minutes until vegetables are tender.

Serve over spaghetti and top with Parmesan cheese. Serves 4. 1 serving = 2 vegetable exchanges, 1 bread exchange, 2 meat exchange and 1 fat exchange.