| 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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