Cuisinart DLC-2007N manual Entrées, East-West Chicken and Vegetable Stir-Fry with Pasta

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 4 servings

2boneless, skinless chicken breast halves (6 – 8) ounces each)

8ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows

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

1 small clove garlic

3slices peeled ginger, each about the thickness of a quarter

1/2 red 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

1broccoli crown, about 6 ounces, florets cut off, stem reserved

1large carrot, about 4 ounces, peeled and cut into 1-1/2-inch lengths

1-1/2 teaspoons cornstarch

1/4 cup chicken stock

2-1/2 tablespoons Asian sesame oil, divided

3tablespoons sherry (Amontillado or medium-dry)

2tablespoons tamari sauce or soy (low sodium may be used)

1/4 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 20 to 25 minutes. Clean the work surface and wash hands thor- oughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the pasta; keep the water simmering.

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

Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure to slice, remove and reserve. Arrange the carrots horizontally in the large 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 medi- um pressure to slice. Toss with 1 tablespoon of the sesame oil and set aside on a plate sepa- rate from the vegetables. Clean the work surface thoroughly, and wash hands with hot, soapy water. In a small bowl, combine the cornstarch and chicken stock. Set aside.

Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and

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