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Garlic Chicken With Pasta

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  Corkscrew macaroni 4 Ounce
  Boneless skinless chicken breast halves 3⁄4 Pound
  Chicken broth 2⁄3 Cup (10.67 tbs)
  Cornstarch 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Nonstick spray coating 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Halved zucchini slices 1 Cup (16 tbs)
  Cooking oil 2 Teaspoon
  Chopped tomato 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Main Dish
Stir Fried

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Garlic Chicken With Pasta Recipe