| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
California |
Entree, Lowfat |
3 |
Servings |
INGREDIENTS
| 1 |
|
Yam, scrubbed, cook and cube |
| 1 |
md |
Red skinned potato, scrubbed, cook and cube |
| 1 |
lg |
Garlic clove, halved |
| 2 |
oz |
Angel hair pasta, broken into thirds |
| 1 |
ts |
Safflower oil |
| 1/8 |
ts |
Peanut oil |
| 4 |
oz |
Chicken breast fillet, skinless |
| 1 |
tb |
Chili peanuts, see pantry |
| 1/4 |
c |
Sweet onion, diced |
| 1 |
sm |
Red bell pepper, strips |
| 4 |
|
Green onions, diced |
| 2 |
tb |
Chopped fresh cilantro, or more |
| 2 |
|
Crookneck squash, 1/2" dice |
| 1/4 |
c |
Fresh orange juice |
| 1 |
c |
Lowfat chicken broth, low salt |
| 1 |
tb |
Cornstarch |
| 4 |
ts |
Jump Up Hot Sauce with Passion, see recipe |
|
|
Black pepper, to taste |
|
|
Salt, optional |
| 4 |
oz |
Red grapes, seedless |
INSTRUCTIONS
Cook potatoes in the microwave until just done. Let cool before cutting
into 1/2 to 3/4-inch cubes to yield about 1 cup combined potatoes per
serving.
Cook shortened pasta until al dente in plenty of boiling water seasoned
with a garlic clove. Drain, rinse, set aside.
Cut the skinless boneless chicken breast meat into diagonal strips, then
cut strips into bite sized pieces. Toss the chicken with the oils to coat.
Heat a wok to high; add the chicken to sear. When the majority of the pink
has disappeared from the meat, sprinkle on nuts, if using, add the sweet
onion and cook 2 minutes more. Add the red bell pepper, cilantro and green
onion and cook about 2 minutes.
Mix the cornstarch with the broth. Make a well in the wok and pour in the
sauce, and cook to thicken about 2 minutes, then add the hot sauce and
orange juice. Arrange the squash and cooked potatoes on top. Reduce heat to
medium; cover and cook to heat through. Taste and adjust seasoning with
more Hot Sauce, black pepper. Add the spaghetti and toss to warm and
distribute.
Serve at once. With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without nuts:
8.7% CFF (338 cals, 3.6 g fat)
Jump Up and Kiss Me Hot Sauce with Passion. See recipe for "Papaya-Habanero
Hot Sauce with Passion" created by Jennifer Trainer Thompson (1996) Bottled
and sold by various specialty food shops, including Hot Licks, in San
Diego, and in Long Beach (California).
Sent to Eat-LF and MC-Recipe on 4/20/97. pantry: for the nuts, warm chopped
dry-roasted peanuts; sprinkle and coat with a Cre-ole Spice mix or NM Chili
Powder, a pinch of cocoa-cinnamon-sugar mix. Or use: "Roasted Chili Pepper
Nuts (Hazen) from Janet Hazen's red, hot and green"
Recipe by: Pat and Bob Hanneman (1997) Riverside, CA Posted to MC-Recipe
Digest V1 #583 by PATh <phannema@wizard.ucr.edu> on Apr 21, 1997
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