Garlic Chicken W Pasta
Ingredients| 4 oz corkscrew macaroni 3/4 lb chicken breast halves, bones and skinless 2/3 cup chicken broth 2 tsp cornstarch 1/4 tsp salt 1/4 tsp pepper 1 nonstick spray coating 1/2 cup chopped onion 2 garlic cloves, minced 1/2 tsp dried oregano, crushed 1/4 tsp dried thyme, crushed 1 cup sliced fresh mushrooms 1 cup halved zucchini slices 2 tsp cooking oil 1/2 cup chopped tomato |
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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".
Servings:
4
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