Pasta pagoda*

8 servings

Ingredients

Quantity Ingredient
1 tablespoon MAZOLA corn oil
½ cup Sliced green onions
1 large Clove garlic, minced
1 pounds Boneless chicken breasts
Cut into 1/2 strips
1¼ cup Water
1 teaspoon ARGO corn starach
3 tablespoons Low sodium soy sauce
2 tablespoons Dry sherry
1 each Chicken bouillon cube
1 teaspoon Ground ginger
⅛ teaspoon Crush red pepper (optional)
1 pack Frozen oriental vegetables
(16 oz)
8 ounces MUELLER'S ridged mostaccioli
Cooked and drained

Directions

In large skillet heat corn oil over medium-high heat. Add green onions and garlic; saute 30 seconds. Add chicken; saute 3-4 minutes.

In small bowl stir water, cornstarach, soy sauce, sherry, bouillon cube, ginger and crushed red pepper until smooth. Add to skillet with vegetables. Stirring constantly, bring to boil over medium heat; boil 1 minute. Reduce heat; simmer 3 minutes or until chicken is cooked through. Toss with mostaccioli. Source: Back of Mueller's Mostaccioli box.

\\/\\/. <. |>. 5/9/95

Submitted By WAYNE DUBOIS On 05-11-95

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