Garlic chicken w/pasta
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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".
