| 1 | Note: simplify last-minute preparation by cutting up the chicken and vegetables the night before. |
| 2 | cook pasta according to package directions, except omit oil. |
| 3 | Drain well. |
| 4 | meanwhile, rinse chicken; pat dry. |
| 5 | Cut chicken into ?inch pieces. |
| 6 | For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside. |
| 7 | spray a cold wok or large skillet with non-stick coating. |
| 8 | Preheat wok or skillet over medium heat. |
| 9 | Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. |
| 10 | Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. |
| 11 | Remove vegetables. |
| 12 | add oil to wok or skillet. |
| 13 | Then, add chicken; stir-fry for 3 to 4 minutes or till tender and no longer pink. |
| 14 | Stir sauce, add to wok or skillet. |
| 15 | Cook and stir till thickened and bubbly. |
| 16 | Cook for 2 minutes more. |
| 17 | Stir in tomato, vegetable mixture, and pasta. |
| 18 | Cook till heated through. |
| 19 | makes 4 (1 1/3-cup) servings. |
| 20 | One serving equals 2 ?lean meat exchanges; 1 ?starch/bread exchanges; 1 vegetable exchange; ?fat exchange. |
| 21 | 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. |
| 22 | this recipe is from betty homes and gardens "diabetic cook book". |
