Free Recipe Garlic Chicken W/pasta
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Garlic Chicken W/pasta Recipe
4 oz Corkscrew Macaroni
3/4 lb Chicken Breast Halves;
-bones and skinless
2/3 c Chicken Broth
2 ts Cornstarch
1/4 ts Salt
1/4 ts Pepper
Nonstick Spray Coating
1/2 c Chopped Onion
2 Garlic Cloves; minced
1/2 ts Dried Oregano; crushed
1/4 ts Dried Thyme; crushed
1 c Sliced Fresh Mushrooms
1 c Halved Zucchini slices
2 ts Cooking Oil
1/2 c Chopped Tomato
Garlic Chicken W/pasta Preparation
NOTE: Simplify last-minute preparation by cutting up the chicken and vegetables the night before. Cook pasta according to package directions, EXCEPT omit oil. Drain well. Meanwhile, rinse chicken; pat dry. Cut chicken into 3/4-inch pieces. For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside. Spray a COLD wok or large skillet with non-stick coating. Preheat wok or skillet over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. Remove vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry for 3 to 4 minutes or till tender and no longer pink. Stir sauce, add to wok or skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in tomato, vegetable mixture, and pasta. Cook till heated through. Makes 4 (1 1/3-cup) servings. One serving equals 2 1/2 Lean Meat Exchanges; 1 1/2 Starch/Bread Exchanges; 1 Vegetable Exchange; 1/2 Fat Exchange. NOW THIS IS HOW I MADE IT: I used the multi flavored corkscrew macaroni…already cooked, diced chicken…bouillon cube and water….(since I used the bouillon, I did not add the salt)…did not have zucchini so I used broccoli. This recipe is from BETTY HOMES AND GARDENS DIABETIC COOK BOOK . Posted to MM-Recipes Digest V3 #207 Date: Tue, 30 Jul 1996 03:21:57 -0700 From: robbie56@ix.netcom.com (Robbie Shelton)
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