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43
Entrées
East-West Chicken and Vegetable Stir-Fry
with Pasta
Asian flavors blend with Parmigiano-Reggiano and pasta
in this colorful and delicious stir-fry.
Makes 6 servings Preparation: 40–45 minutes
4 boneless, skinless chicken breast
halves (about 1¼ pounds in total)
12 ounces dry pasta shapes such as fusil-
li, radiatore, penne, or double elbows
1½ ounces Parmigiano-Reggiano cheese,
cut into ½-inch cubes
1 garlic clove
5 slices peeled ginger, each about the
size of a quarter
1 red bell pepper, cored, cut to fit the
feed tube
½ yellow bell pepper, cored, cut to fit the
feed tube
2 large carrots, peeled and cut into
1½-inch lengths
2 broccoli stalks, florets cut to serving-
size pieces, stems reserved
3½ tablespoons sesame oil, divided
2½ teaspoons cornstarch
½ cup chicken stock
3 tablespoons tamari or soy sauce
(may use low sodium)
½ cup sherry
½ cup slivered almonds, lightly toasted
Nutritional information per serving:
Calories 570 (30% from fat) • pro. 41g • carb. 59 • fat 19g
• sat. fat 2g • chol. 64mg • sod. 677mg • fiber 4g
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic
wrap and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta
cooking pot with insert, cook the pasta al dente in lightly salted water according to package instruc-
tions. Drain the pasta and set aside; keep the water simmering.
Insert the metal blade. With the machine running, drop the cheese cubes through the small feed
tube and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and
ginger; process until finely chopped, about 5 seconds. Remove and reserve.
Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots
horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a veg-
etable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to
slice. Remove and reserve.
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pres-
sure to slice. Toss with 1½ tablespoons of the sesame oil and set aside on a plate separate from the
vegetables. Clean the work surface thoroughly, and wash hands with hot, soapy water. Combine the
cornstarch and chicken stock in a small bowl; set aside.
Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance,
add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve.
Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds.
Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced
red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the
tamari sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil.
Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to
combine. Remove from the heat, add half the cheese and toss to coat with the sauce.
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted
almonds. Serve immediately.
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