I made this dish for myself when I came back from Vegas and was very tired last week.  It was all ingredients that I had in my refrigerator and could easily whip up!

INGREDIENTS:

2 1/2 cups cooked spaghetti

1 TB canola oil

1 TB “better than bouillon” chicken soup base

1 clove chopped garlic

2 portions of frozen, chopped cilantro (found at Trader Joe’s or Fresh and Easy)  or 1/2 cup finely chopped fresh cilantro

3/4 cup  sliced carrots

3/4 cup  choped celery

3/4 cup boiled and shelled edamame

1 cup shredded, cooked chicken

Saute carrots, celery, garlic, cilantro  and edamame in canola oil in a large skillet on medium heat until  veggies are barely tender, for approximately 3-5 minutes.

Add soup base and combine until well blended.

Add in  spaghetti noodles and chicken and mix together until all ingredients are warmed through and thoroughly combined, for an additional 3-5 minutes.

♥ ♥