Recipe - Squash And Two Potatoes With Chicken On Pasta With Passion

1 Yam, scrubbed, cook and cube
1 md Red skinned potato,
scrubbed, cook and cube
1 lg Garlic clove, halved
2 ounce Angel hair pasta, broken
into thirds
1 teaspoon Safflower oil
1/8 teaspoon Peanut oil
4 ounce Chicken breast fillet,
skinless
1 tablespoon Chili peanuts, see pantry
One fourth cup Sweet onion, minced
1 small Red bell pepper, strips
4 Green onions, minced
2 tablespoon Chopped fresh cilantro, or
more
2 Crookneck squash, 1/2" dice
One fourth cup Fresh orange juice
1 cup Lowfat chicken broth, low
salt
1 tablespoon Cornstarch
4 teaspoon Jump Up Hot Sauce with
Passion, see recipe
Black pepper, to taste
Salt, optional
4 ounce Red grapes, seedless

Cook potatoes in the microwave until just done. Let cool before cutting
into One half to 3/4inch cubes to yield about 1 cup combined potatoes per
serving.

Cook shortened pasta until al dente in plenty of boiling water seasoned
with a garlic clove. Drain, rinse, set aside.

Cut the skinless boneless chicken breast meat into diagonal strips, then
cut strips into bite sized pieces. Toss the chicken with the oils to coat.
Heat a wok to high; add the chicken to sear. When the majority of the pink
has disappeared from the meat, sprinkle on nuts, if using, add the sweet
onion and cook 2 minutes more. Add the red bell pepper, cilantro and green
onion and cook about 2 minutes.

Mix the cornstarch with the broth. Make a well in the wok and pour in the
sauce, and cook to thicken about 2 minutes, then add the hot sauce and
orange juice. Arrange the squash and cooked potatoes on top. Reduce heat to
medium; cover and cook to heat through. Taste and adjust seasoning with
more Hot Sauce, black pepper. Add the spaghetti and toss to warm and
distribute.

Serve at once. With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without nuts:
8.7% CFF (338 cals, 3.6 g fat)

Jump Up and Kiss Me Hot Sauce with Passion. See recipe for "PapayaHabanero
Hot Sauce with Passion" created by Jennifer Trainer Thompson (1996) Bottled
and sold by various specialty food shops, including Hot Licks, in San
Diego, and in Long Beach (California).

Sent to EatLF and MCRecipe on 4/20/97. pantry: for the nuts, warm chopped
dryroasted peanuts; sprinkle and coat with a Creole Spice mix or NM Chili
Powder, a pinch of cocoacinnamonsugar mix. Or use: "Roasted Chili Pepper
Nuts (Hazen) from Janet Hazen's red, hot and green"

Recipe by: Pat and Bob Hanneman (1997) Riverside, CA Posted to MCRecipe
Digest V1 #583 by PATh phannema@wizard.ucr.edu on Apr 21, 1997