Name: Chicken Curry with Bok Choy And Winter Squash
Ingredients: 8 oz Golden nugget squash; scrubbed; 4 oz Chicken breast meat; trimmed and cubed; Salt and black pepper; Non-stick cooking spray; 2 Cloves garlic; minced; 1/2 ts Madras curry powder; 1 pn Dried oregano; 1 pn Red pepper flakes; 1/8 ts Dark sesame oil; for aroma; 6 oz Bok choy; rinsed and chopped; 1 ts Cornstarch; dissolved in; 1 c Strong chicken broth; 1 ts Low-sodium soy sauce; 1/2 c Coconut milk; light; 2 tb Unsalted peanuts; dry-roasted; 2 tb Chopped fresh cilantro; 4 3/8 oz Spinach and barley pasta; cooked

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Chicken	2	servings

INGREDIENTS

8	oz	Golden nugget squash; scrubbed
4	oz	Chicken breast meat; trimmed and cubed
		Salt and black pepper
		Non-stick cooking spray
2		Cloves garlic; minced
1/2	ts	Madras curry powder
1	pn	Dried oregano
1	pn	Red pepper flakes
1/8	ts	Dark sesame oil; for aroma
6	oz	Bok choy; rinsed and chopped
1	ts	Cornstarch; dissolved in
1	c	Strong chicken broth
1	ts	Low-sodium soy sauce
1/2	c	Coconut milk; light
2	tb	Unsalted peanuts; dry-roasted
2	tb	Chopped fresh cilantro
4 3/8	oz	Spinach and barley pasta; cooked

INSTRUCTIONS

PASTA/RICE SAUCE
Game plan: cook squash. Saute chicken with garlic; add bok choy and
saute. Add seasonings. Add the spoonfuls of cooked squash. Make the
gravy. Serve on cooked pasta or rice.
1. Cook whole squash as directed, in conventional oven or microwave.
Allow to cool 2-4 minutes. Remove seeds and strands. Remove spoonfuls
of the pulp from rind. Set aside.
2. Heat a 3-quart nonstick saucepan over moderately high heat. Spray.
Season the chicken with salt and pepper. Brown the chicken with
garlic, shaking the pan often, for about 6 minutes. Add the
seasonings and stir to coat the chicken and warm the spice.
3. Add the sesame oil to the pan and saute the bok choy until bright
green -- crisp tender. Add the spoonfuls of cooked squash.
4. Make the sauce: add the cornstarch-broth solution. Heat, stirring,
until slightly thickened. Add the coconut milk and bring just to a
boil. Reduce heat to simmer 1 to 2 minutes. Taste and adjust
seasonings, including curry to taste. Add peanuts and cilantro
leaves. Serve on cooked pasta or rice.
NOTES : Have you tried the new pastas?  The ones made from grains
other than wheat? We served this sauce with spinach barley noodles:
came in a 4-serving package. The noodles cooked faster than expected.
Good flavor! The pasta went well with this sauce. Recipe from
kitpath@earthlink.net to elf 2/99
Recipe by: Hanneman, Riverside, CA 1999
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb
16, 1999, converted by MM_Buster v2.0l.

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