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Garlic Chicken W/pasta

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Chicken Diabetic


  • 4 oz Corkscrew Macaroni
  • 3/4 lb Chicken Breast Halves; bones and skinless
  • 2/3 c Chicken Broth
  • 2 ts Cornstarch
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • Nonstick Spray Coating
  • 1/2 c Chopped Onion
  • 2 Garlic Cloves; minced
  • 1/2 ts Dried Oregano; crushed
  • 1/4 ts Dried Thyme; crushed
  • 1 c Sliced Fresh Mushrooms
  • 1 c Halved Zucchini slices
  • 2 ts Cooking Oil
  • 1/2 c Chopped Tomato


NOTE: Simplify last-minute preparation by cutting up the chicken and vegetables the night before.
Cook pasta according to package directions, EXCEPT omit oil. Drain well.
Meanwhile, rinse chicken; pat dry. Cut chicken into 3/4-inch pieces. For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside.
Spray a COLD wok or large skillet with non-stick coating. Preheat wok or skillet over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. Remove vegetables.
Add oil to wok or skillet. Then, add chicken; stir-fry for 3 to 4 minutes or till tender and no longer pink. Stir sauce, add to wok or skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in tomato, vegetable mixture, and pasta. Cook till heated through.
Makes 4 (1 1/3-cup) servings. One serving equals 2 1/2 Lean Meat Exchanges; 1 1/2 Starch/Bread Exchanges; 1 Vegetable Exchange; 1/2 Fat Exchange.
NOW THIS IS HOW "I" MADE IT: I used the multi flavored corkscrew macaroni...already cooked, diced chicken...bouillon cube and water....(since I used the bouillon, I did not add the salt)...did not have zucchini so I used broccoli.
This recipe is from BETTY HOMES AND GARDENS "DIABETIC COOK BOOK". Posted to MM-Recipes Digest V3 #207
Date: Tue, 30 Jul 1996 03:21:57 -0700
From: (Robbie Shelton)