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East-West Chicken and Vegetable
Stir-Fry with Pasta
Asian flavors blend with Italian Reggiano Parmesan
and pasta in this colorful and delicious stir-fry.
Makes 4 servings
2 boneless, skinless chicken breast
halves (6 – 8) ounces each)
8 ounces dry pasta shapes such as
fusilli, radiatore, penne, or double
elbows
1 ounce Reggiano Parmesan cheese,
cut in 1/2-inch cubes
1 small clove garlic
3 slices peeled ginger, each about the
thickness of a quarter
1/2 red bell pepper, stem, ribs and seeds
removed, cut to fit the feed tube
1/2 yellow bell pepper, stem, ribs and
seeds removed, cut to fit the feed
tube
1 broccoli crown, about 6 ounces,
florets cut off, stem reserved
1 large carrot, about 4 ounces, peeled
and cut into 1-1/2-inch lengths
1-1/2 teaspoons cornstarch
1/4 cup chicken stock
2-1/2 tablespoons Asian sesame oil, divided
3 tablespoons sherry (Amontillado or
medium-dry)
2 tablespoons tamari sauce or soy
(low sodium may be used)
1/4 cup slivered almonds, lightly toasted
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Entrées
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with
plastic wrap and freeze for 20 to 25 minutes. Clean the work surface and wash hands thor-
oughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water
according to package instructions. Drain the pasta; keep the water simmering.
Insert the metal blade. With the machine running, drop the cheese cubes through the feed
tube and process until finely chopped, about 30 seconds. Remove and reserve. With the
machine running, drop the garlic and ginger through the feed tube and process until finely
chopped, about 5 seconds. Remove and reserve.
Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a
vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure
to slice, remove and reserve. Arrange the carrots horizontally in the large 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 medi-
um pressure to slice. Toss with 1 tablespoon of the sesame oil and set aside on a plate sepa-
rate from the vegetables. Clean the work surface thoroughly, and wash hands with hot, soapy
water. In a small bowl, combine the cornstarch and chicken stock. Set aside.
Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets
dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and
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