![Pasta with Peppers and Chicken](/images/new-backgrounds/58552/5855211x1.webp)
Recipes
Pasta with Peppers and Chicken
1 clove garlic, minced | Pinch ground red pepper |
1 tablespoon olive oil | Salt and ground black pepper to taste |
1 whole boneless, skinless chicken breast, | 11⁄2 teaspoons cornstarch |
cut into | 3⁄4 cup chicken broth |
1 cup sliced red, green or yellow | |
bell pepper (or combination) | cooked and drained |
1⁄2 teaspoon basil |
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Set skillet temperature to 350°F. Add garlic and oil and sauté 2 minutes. Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to cook additional 2 minutes or until vegetables are crisp tender and chicken is done. Reduce temperature to 250°F. Blend seasonings and cornstarch into chicken broth, stirring until well blended. Pour broth mixture into skillet. Heat, stirring gently, 1 minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.
Shrimp and Vegetable Stir-Fry
2 stalks celery, sliced | |
2 tablespoons light soy sauce | 1 small sweet red bell pepper, |
2 tablespoons dry sherry | in thin strips |
2 teaspoons cornstarch | 1 cup broccoli flowerets |
1 teaspoon grated ginger root | 1⁄2 medium onion, thinly sliced |
1 tablespoon vegetable oil | 5 large fresh mushrooms, sliced |
1⁄2 package |
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snow peas, thawed |
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Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet. Stirfry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp with marinade and
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1⁄2 to | 1⁄4 teaspoon sugar | ||
1 clove garlic, minced | salt to taste | ||
Dash ground ginger | 2 tablespoons sesame or peanut oil | ||
2 tablespoons soy sauce, divided | 3⁄4 cup broccoli flowerets | ||
2 tablespoons dry sherry, divided | 1 to 2 medium carrots, bias sliced | ||
1⁄2 cup beef broth | 1⁄2 onion, sliced in thin wedges | ||
11⁄2 teaspoons cornstarch | Hot cooked rice |
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes. Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is done. Remove meat and keep warm. Add vegetables. Cover and cook 3 minutes or until vegetables are crisp tender. Stir