Recipe - Garlic Chicken Wpasta

4 ounce Corkscrew Macaroni
Three fourths pound Chicken Breast Halves;
bones and skinless
2/3 cup Chicken Broth
2 teaspoon Cornstarch
One fourth teaspoon Salt
One fourth teaspoon Pepper
Nonstick Spray Coating
One half cup Chopped Onion
2 Garlic Cloves; minced
One half teaspoon Dried Oregano; crushed
One fourth teaspoon Dried Thyme; crushed
1 cup Sliced Fresh Mushrooms
1 cup Halved Zucchini slices
2 teaspoon Cooking Oil
One half cup Chopped Tomato

NOTE: Simplify lastminute 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 3/4inch pieces. For
sauce, stir together chicken broth, cornstarch, salt, and pepper; set
aside.

Spray a COLD wok or large skillet with nonstick coating. Preheat wok or
skillet over medium heat. Add onion, garlic, oregano, and thyme; stirfry
for 2 minutes. Add mushrooms and zucchini; stirfry for 2 to 3 minutes more
or till vegetables are crisptender. Remove vegetables.

Add oil to wok or skillet. Then, add chicken; stirfry 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 1/3cup) servings. One serving equals 2 One half Lean Meat
Exchanges; 1 One half Starch/Bread Exchanges; 1 Vegetable Exchange; One half Fat
Exchange.

NOW THIS IS HOW "I" MADE IT: I used the multi flavored corkscrew
macaroni...already cooked, minced 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".
Posted to MMRecipes Digest V3 #207

Date: Tue, 30 Jul 1996 03:21:57 0700

From: robbie56@ix.netcom.com (Robbie Shelton)