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
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". 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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