GARLIC CHICKEN W/PASTA

• 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".