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Pasta Chicken Stir-Fry
Adapted from National Pasta Association

1 pound mostaccioli, radiatore, medium shells or similar size pasta
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup white wine vinegar
3 teaspoons chicken bullion granules
1 1/2 cups boiling water
1 tablespoon vegetable oil
1 pound uncooked chicken breast, cut in thin slices
3 carrots, sliced
4 cloves garlic, minced
8 ounces snow peas, stems removed
1 sweet red pepper, cut in bite-sized pieces
1/8 - 1/4 teaspoon hot red pepper flakes
freshly ground black pepper to taste

Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon and hot water. Set aside.

Heat large skillet or wok to medium heat; add oil. Stir-fry chicken until almost done. Add carrots, garlic, snow peas and sweet red pepper; stir-fry until vegetables are tender. Reduce heat to medium-low and stir in hot red pepper flakes and soy sauce mixture.

When pasta is done, drain well. Add pasta to stir-fry mixture; bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately.

Serves 6.