| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Toronto |
Chicken, Low fat, Vegetables, Grains |
2 |
servings |
INGREDIENTS
| 2 |
|
Chicken legs; skinless |
| 2 |
tb |
All-purpose flour |
| 2 |
ts |
Dried thyme |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
ts |
Vegetable oil |
| 1/3 |
c |
Sliced carrot |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
c |
Chicken stock |
| 2/3 |
c |
Pasta shells |
| 1/3 |
c |
Snow peas; sliced crosswise |
INSTRUCTIONS
1. Pull skin off chicken (if not already done); separate legs at
joint. In bowl, stir together flour, thyme, salt and pepper; add
chicken and toss to coat.
2. In skillet, heat oil over medium-high heat; cook chicken, turning
once, for 5 to 7 minutes or until chicken legs are browned. Transfer
to plate and set aside.
3. Reduce heat to medium. Add carrot, onion, and garlic to pan; cook,
stirring to scrape up brown bits, for 5 to 6 minutes or until
softened. Pour in chicken stock and pasta; bring to boil.
4. Return chicken to pan; cover and simmer for 25 minutes or until
juices run clear when chicken is pierced and pasta is tender but
firm. Stir in peas; cook for 2 minutes or until hot.
NOTES : 1/3 cup of frozen peas may be substituted for the 1/3 cup snow
peas. I've input the chicken as skinless, since the calorie and fat
counts should correspond to this, once the skin is taken off. Entered
to MasterCook by Ellen in Toronto, Canada
Recipe by: Canadian Living 20th Anniversary Cookbook, p. 24
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 9,
1999, converted by MM_Buster v2.0l.
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