East-West Chicken and Vegetable
Cuisinart
“ Asian flavors blend with Italian Reggiano Parmesan and pasta in this colorful and delicious stir-fry.”
ingredients
- Ingredients
- 2 boneless, skinless chicken breast halves (6 – 8) ounces each)
- 8 ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows
- 1 ounce Reggiano Parmesan cheese, cut in 1/2-inch cubes
- 1 small clove garlic
- 3 slices 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
- 1 broccoli crown, about 6 ounces, florets cut off, stem reserved
- 1 large 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
- 3 tablespoons sherry (Amontillado or medium-dry)
- 2 tablespoons tamari sauce or soy (low sodium may be used)
- 1/4 cup slivered almonds, lightly toasted
directions
See full recipe on Cuisinart »notes
Nutritional Information Per Serving Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g • sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g
Source: Cuisinart.com
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