| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Pasta, Poultry, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped broccoli |
| 1 1/3 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
|
Carrot, cut into very thin strips |
| 3 |
tb |
Vegetable oil |
| 2 |
c |
Cut-up cooked chicken |
| 1/2 |
ts |
Salt |
| 2 |
md |
Tomatoes, chopped (about 2 cups) |
| 4 |
c |
Hot cooked macaroni shells |
| 13 |
c |
Freshly grated Parmesan cheese |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Cook the broccoli, onion, garlic and t the carrot in oil in 10-inch
skillet over medium heat about 10 minutes, stirring frequently,
until broccoli is crisp-tender. Stir in chicken, salt and tomatoes.
Heat about 3 minutes or just until chicken is hot. Spoon chicken
mixture over macaroni. Sprinkle with cheese and parsley.
From the files of Al Rice, North Pole Alaska. Feb 1994
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Feb 01, 99
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