Fiesta chicken california (cilantro-orange)

2 Servings

Ingredients

Quantity Ingredient
½ cup Fresh orange juice
½ cup Water
2 teaspoons Vegetable soup base, such as Better than Bouillon (tm)
1 pinch Red pepper flakes, to taste
¼ teaspoon Vegetable flakes
3 tablespoons Lowfat cilantro-walnut pesto
1 pinch Salt
5 ounces Skinless boneless chicken breasts, trimmed
1 tablespoon Seasoned pepper, for coating
1½ cup Mixed vegetables, such as broccoli and carrots and beans
1¾ cup Penne rigate pasta, dry measure
½ cup Red and green bell peppers, strips
1 teaspoon Cornstarch slurry, approximate

Directions

FOR THE SAUCE

REST

WHILE WAITING for the pasta water to boil: * Measure for Sauce: Juice 1 orange into a 2 cup pyrex. Add hot water from the pasta pot to make 1 cup of liquid. Add the remaining sauce ingredients. Stir well; set aside. * Coat chicken in peppers. Measure pasta. etc.

PASTA and VEGETABLES (20 mins) ... Cook penne for about 4 minutes. Add frozen fiesta mix; return to boil, and cook for about 10 mins. Add bell peppers and cook until pasta is al dente and vegetables are tender, about 4 minutes more. Drain well, keep warm.

MEANWHILE, CHICKEN (12 mins) ... Heat nonstick skillet-grill to medium and dry-fry fillets until well browned and no longer pink inside, 4 to 5 minutes per side. Remove from pan and slice into thin, diagonal strips, then cut into bite-sized pieces.

DEGLAZE and SAUCE (3-4 mins) ... Stir the sauce ingredients and pour into still hot grill to deglaze; scrap pan to incorporate the peppery drippings; add chicken to sauce after cutting it. Gloss the sauce with a little thickener (optional).

ASSEMBLE pasta and sauce in a large serving bowl; toss to coat. Serve at once.

COOKsPANTRY ... Nova Cilantro-Walnut Pesto (cilantro, parsley, walnuts, garlic, jalapeno peppers; pureed with vegetable broth, white-sherry vinegar; seasoned with salt and pepper); Better than Bouillon, vegetable flavored (low fat and low salt vegetable broth base); Fiesta Vegetable Mix (broccoli, carrots, and beans: navy, red-kidney, garbonzo, and Italian green; lastly, red bell pepper).

This was on the table in just under 30 minutes. Sliced peaches were too sweet. Try celery and apples. PER SERVING: 560 cals, (10% cff). Just add fruit to the menu. -- NewPasta.mcf/hanneman Recipe by: Hanneman 1997 March Posted to Digest eat-lf.v097.n063 by PATh <phannema@...> on Mar 07, 1997

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