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Tuxedo Chicken
Beatrice Boehm, Mandan, ND

8 ounces bow ties or other medium size pasta
1 pound chicken breasts, cut into 2-inch strips
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon seasoned salt
2 tablespoons olive oil
½ cup onion
2 small zucchini, cut in half lengthwise and thinly sliced
2 cloves garlic, minced
1 cup sugar snap peas or frozen baby peas
1 20-ounce can pineapple tidbits in own juice, drain, reserve juice
1 tablespoon brown sugar
1 tablespoon corn starch
1 tablespoon catsup
2 tablespoons dry white wine

Cook pasta according to package directions; drain.

Season chicken with salt, pepper and seasoned salt. In non-stick skillet, sauté chicken in oil 5 to 8 minutes. Remove to a plate. Cook onion 2 minutes; add zucchini and garlic. Cook 4 minutes. Add peas and cook 4 more minutes.

Mix pineapple juice with brown sugar, cornstarch, catsup, and wine and add to skillet. Bring to a boil.

Add chicken; cook 5 minutes or until sauce has thickened. Toss pasta with chicken mixture and add pineapple. Heat until mixture is hot; serve. Serves 4.

Nutritional Information
Each serving provides: 487 calories, 36 g protein, 64 g carbohydrates, 6 g fiber, 9 g fat, 66 mg cholesterol, 129 mcg folate, 4 mg iron, 480 mg sodium.