Entrées
East-West Chicken and Vegetable Stir-Fry with Pasta
Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious
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| Makes 6 servings. | ||
| Preparation: 40 - 45 minutes. | ||
4 | 2 | broccoli stalks (about 12 ounces [340g] | |
| boneless, skinless chicken breast halves |
| total), florets cut to serving size pieces, |
12 | ounces (340g) dry pasta shapes such |
| stems reserved |
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| as fusilli, radiatore, penne, or double elbows | 2 | large carrots, (about 8 ounces [225g]), |
| peeled and cut into |
cheese, cut in | lengths |
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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
1/2 cup (125ml) chicken stock
3/8 cup (90ml) sherry (Amontillado or
3tablespoons (45ml) tamari sauce (may use low sodium) or soy
1/2 cup (125ml) 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 hori- zontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable 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 pressure to slice. Toss with
Heat a large nonstick
Transfer the
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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