We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal.
J.I. Packer

Fiesta Chicken California (cilantro-orange)

0
(0)
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

A Message from our Provider:

“God is glorified by a thankful heart.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?