1 (16 oz) package whole-wheat spaghetti
2 tbsp canola oil
1 medium onion, sliced
1 red bell pepper, sliced
1 (1”) piece ginger, peeled and finely diced
½ small eggplant, sliced into small chunks (about 2 cups)
2 cloves garlic, finely sliced
1 cup frozen broccoli florets, thawed
1 (15 oz) can diced tomatoes
2 tbsp soy sauce
1 chicken breast, cooked and sliced
2 green onion, sliced
Cook the pasta according to package instruction until al dente.
In a large skillet or wok, heat canola oil over high heat. Stir fry onion, red pepper, ginger, eggplant for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for a further 2 minutes. Then add the al dente pasta and the chicken slices to the vegetables, toss well and cook for 1 minute.
Top with green onion slices and serve immediately.
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