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| From: ~Pixie (Original Message) | Sent: 7/10/2004 8:47 PM |
Garlic Chicken 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 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. |