| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | California | 4star, Lowfat, Pasta, Poultry | 2 | Servings |
INGREDIENTS
| 1/2 | c | Fresh orange juice |
| 1/2 | c | Water |
| 2 | t | Vegetable soup base, such as |
| Better than Bouillon tm | ||
| 1 | pn | Red pepper flakes, to taste |
| 1/4 | t | Vegetable flakes |
| 3 | T | Lowfat cilantro-walnut pesto |
| 1 | pn | Salt |
| 5 | oz | Skinless boneless chicken |
| breasts trimmed | ||
| 1 | T | Seasoned pepper, for coating |
| 1 1/2 | c | Mixed vegetables, such as |
| broccoli and carrots and | ||
| beans | ||
| 1 3/4 | c | Penne rigate pasta, dry |
| measure | ||
| 1/2 | c | Red and green bell peppers |
| strips | ||
| 1 | t | Cornstarch slurry |
| approximate |
INSTRUCTIONS
WHILE WAITING for the pasta water to boil: * Measure for Sauce: Juice 1 orange into a 2 cup pyrex. Add hot water from the pasta pot to make 1 cup of liquid. Add the remaining sauce ingredients. Stir well; set aside. * Coat chicken in peppers. Measure pasta. etc. PASTA and VEGETABLES (20 mins) ... Cook penne for about 4 minutes. Add frozen fiesta mix; return to boil, and cook for about 10 mins. Add bell peppers and cook until pasta is al dente and vegetables are tender, about 4 minutes more. Drain well, keep warm. MEANWHILE, CHICKEN (12 mins) ... Heat nonstick skillet-grill to medium and dry-fry fillets until well browned and no longer pink inside, 4 to 5 minutes per side. Remove from pan and slice into thin, diagonal strips, then cut into bite-sized pieces. DEGLAZE and SAUCE (3-4 mins) ... Stir the sauce ingredients and pour into still hot grill to deglaze; scrap pan to incorporate the peppery drippings; add chicken to sauce after cutting it. Gloss the sauce with a little thickener (optional). ASSEMBLE pasta and sauce in a large serving bowl; toss to coat. Serve at once. COOKsPANTRY ... Nova Cilantro-Walnut Pesto (cilantro, parsley, walnuts, garlic, jalapeno peppers; pureed with vegetable broth, white-sherry vinegar; seasoned with salt and pepper); Better than Bouillon, vegetable flavored (low fat and low salt vegetable broth base); Fiesta Vegetable Mix (broccoli, carrots, and beans: navy, red-kidney, garbonzo, and Italian green; lastly, red bell pepper). This was on the table in just under 30 minutes. Sliced peaches were too sweet. Try celery and apples. PER SERVING: 560 cals, (10% cff). Just add fruit to the menu. -- NewPasta.mcf/hanneman Recipe by: Hanneman 1997 March Posted to Digest eat-lf.v097.n063 by PATh <phannema@wizard.ucr.edu> on Mar 07, 1997
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