Recipe - Fiesta Chicken California (Cilantro-Orange)

FOR THE SAUCE
One half cup Fresh orange juice
One half cup Water
2 teaspoon Vegetable soup base, such as
Better than Bouillon (tm)
1 pn Red pepper flakes, to taste
One fourth teaspoon Vegetable flakes
3 tablespoon Lowfat cilantrowalnut pesto
1 pn Salt

REST
5 ounce Skinless boneless chicken
breasts, trimmed
1 tablespoon Seasoned pepper, for coating
1 One half cup Mixed vegetables, such as
broccoli and carrots and
beans
1 Three fourths cup Penne rigate pasta, dry
measure
One half cup Red and green bell peppers,
strips
1 teaspoon Cornstarch slurry,
approximate

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 skilletgrill to medium and
dryfry 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 bitesized pieces.

DEGLAZE and SAUCE (34 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 CilantroWalnut Pesto (cilantro, parsley, walnuts,
garlic, jalapeno peppers; pureed with vegetable broth, whitesherry
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, redkidney, 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 eatlf.v097.n063 by PATh
phannema@wizard.ucr.edu on Mar 07, 1997