Tuesday, September 9, 2008

Stir Fry Chicken Primavera

This is an old standby at our house. Healthy and quick to make.

Stir Fry Chicken Primavera

1 ½ lbs. spaghetti (or pasta of your choice) already cooked and set aside
6 Tbl. olive oil
2-3 whole chicken breasts, deboned and skin removed, cut in 1-inch pieces (you can also use pre-cooked baked chicken take off the bone - see below when to add*)
3 large cloves garlic, crushed and chopped into small pieces (I used a garlic press)
2 medium carrots, peeled and cut into ¼” x 1” strips
½ bag of frozen broccoli tops (or 1 bunch fresh broccoli cut into pieces)
½ carton of mushrooms sliced
½ c. grated Parmesan cheese
1 Tbl. dried basil
Salt & pepper
(optional ingredients depending on your family’s tastes- frozen artichoke hearts, sundried tomatoes, green pepper strips, pimento & black olives)

Heat 6 Tbl. of olive oil over moderately high heat and cook the chicken pieces until they are lightly browned.

Lower the heat slightly. Add the garlic and cook until light brown. Throw in the carrots & broccoli (and green pepper and artichoke hearts if you are using them). No need to defrost the vegetables, just toss them in. Stir until tender. DO NOT overcook. (*PS - if you want to be extra quick here, you can just use precooked baked chicken and add it now)

Add the spaghetti noodles, mushrooms and any other ingredients you want. Add the basil and salt and pepper. Add the Parmesan cheese. Mix up quickly and turn off heat. Enjoy!

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