Cuisinart 11-Cup Series manual Entrées

Entrées

East-West Chicken and Vegetable Stir-Fry with Pasta

Asian flavors blend with Italian Reggiano Parmesan and pasta

in this colorful and delicious stir-fry.

Makes 6 servings

Preparation: 40 - 45 minutes

45-ounce (approximate weight) boneless, skinless chicken breast halves

12ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows

1-1/2 ounces Reggiano Parmesan cheese, cut in 1/2-inch cubes

1 large clove garlic

5slices peeled ginger, each about the thickness of a quarter

1red bell pepper, stem, ribs and seeds removed, cut to fit the feed tube

1/2 yellow bell pepper, stem, ribs and seeds removed, cut to fit the feed tube

2broccoli stalks (about 12 ounces total), florets cut to serving size pieces, stems reserved

2large carrots, (about 8 ounces), peeled and cut into 1-1/2-inch lengths

2-1/2 teaspoons cornstarch

1/2 cup chicken stock

3-1/2 tablespoons Asian sesame oil, divided

3/8 cup sherry (Amontillado or medium-dry)

3tablespoons tamari sauce (may use low sodium) or soy

1/2 cup slivered almonds, lightly toasted

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the pasta and set aside; keep the water simmering.

Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger; process until finely chopped, about 5 seconds. Remove and reserve.

Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a veg- etable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to slice. Remove and reserve.

Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pres- sure to slice. Toss with 1-1/2 tablespoons of the sesame oil and set aside on a plate separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water. Combine the cornstarch and chicken stock in a small bowl; set aside.

Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine. Remove from the heat, add half the cheese and toss to coat with the sauce.

Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted

almonds. Serve immediately.

Nutritional analysis per serving:

Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g

sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g

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