| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Pasta |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped broccoli |
| 1 |
|
L/3 cup 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 |
Hopped fresh parsley |
|
6 |
servings. |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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