Garlic chicken w/pasta

4 Servings

Ingredients

Quantity Ingredient
4 ounces Corkscrew Macaroni
¾ pounds Chicken Breast Halves; bones and skinless
⅔ cup Chicken Broth
2 teaspoons Cornstarch
¼ teaspoon Salt
¼ teaspoon Pepper
Nonstick Spray Coating
½ cup Chopped Onion
2 Garlic Cloves; minced
½ teaspoon Dried Oregano; crushed
¼ teaspoon Dried Thyme; crushed
1 cup Sliced Fresh Mushrooms
1 cup Halved Zucchini slices
2 teaspoons Cooking Oil
½ cup Chopped Tomato

Directions

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 ¾-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 (1⅓-cup) servings. One serving equals 2 ½ Lean Meat Exchanges; 1 ½ Starch/Bread Exchanges; 1 Vegetable Exchange; ½ 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".

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