INGREDIENTS

INSTRUCTIONS

NOTE: Simplify last-minute preparation by cutting up the chicken and
vegetables the night before.
Cook pasta according to package directions, EXCEPT omit oil. Drain well.
Meanwhile, rinse chicken; pat dry.  Cut chicken into 3/4-inch pieces. For
sauce, stir together chicken broth, cornstarch, salt, and pepper; set
aside.
Spray a COLD wok or large skillet with non-stick coating. Preheat wok or
skillet over medium heat. Add onion, garlic, oregano, and thyme; stir-fry
for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more
or till vegetables are crisp-tender. Remove vegetables.
Add oil to wok or skillet.  Then, add chicken; stir-fry for 3 to 4 minutes
or till tender and no longer pink. Stir sauce, add to wok or skillet. Cook
and stir till thickened and bubbly.  Cook for 2 minutes more. Stir in
tomato, vegetable mixture, and pasta. Cook till heated through.
Makes 4 (1 1/3-cup) servings.  One serving equals 2 1/2 Lean Meat
Exchanges; 1 1/2 Starch/Bread Exchanges; 1 Vegetable Exchange; 1/2 Fat
Exchange.
NOW THIS IS HOW "I" MADE IT: I used the multi flavored corkscrew
macaroni...already cooked, diced chicken...bouillon cube and
water....(since I used the bouillon, I did not add the salt)...did not have
zucchini so I used broccoli.
This recipe is from BETTY HOMES AND GARDENS "DIABETIC COOK BOOK".
Posted to MM-Recipes Digest V3 #207
Date: Tue, 30 Jul 1996 03:21:57 -0700
From: robbie56@ix.netcom.com (Robbie Shelton)

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