Ingredients
6 ounces uncooked whole wheat spaghetti2 tablespoons canola oil2 cups small fresh broccoli florets2 bunches baby bok choy, trimmed and cut into 1-inch pieces (about 2 cups)3/4 cup fresh baby carrots, halved diagonally1/2 cup reduced-sodium chicken broth, divided 3 tablespoons reduced-sodium soy sauce, divided1/4 teaspoon pepper4 green onions, diagonally sliced2 tablespoons hoisin sauce12 ounces refrigerated fully cooked teriyaki and pineapple chicken meatballs or frozen fully cooked turkey meatballs, thawed1 cup bean sproutsAdditional sliced green onions
Preparation
Cook spaghetti according to package directions; drain.
In a large nonstick skillet, heat oil over medium-high heat. Add broccoli, bok choy and carrots; stir-fry 4 minutes. Stir in 1/4 cup broth, 1 tablespoon soy sauce and pepper; reduce heat to medium. Cook, covered, 3-5 minutes or until vegetables are crisp-tender. Stir in green onions; remove from pan.
In same skillet, mix hoisin sauce and the remaining 1/4 cup broth and 2 tablespoons soy sauce; add meatballs. Cook, covered, over medium-low heat 4-5 minutes or until heated through, stirring occasionally.
Add bean sprouts, spaghetti and broccoli mixture; heat through, tossing to combine. Top with additional green onions.
