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East-West Chicken and Vegetable Stir-Fry with Pasta
Asian flavours blend with Italian Reggiano Parmesan and pasta in this colourful and delicious
s t i r - f r y.
Makes 6 servings.
Preparation: 40 - 45 minutes.
4 5-ounce (140g) (approximate weight)
boneless, skinless chicken breast halves
12 ounces (340g) dry pasta shapes such
as fusilli, radiatore, penne, or double elbows
1-1/2 ounces (42g) Reggiano Parmesan
cheese, cut in 1/2-inch (1.2cm) cubes
1 large clove garlic
5 slices peeled ginger, each about the
thickness of a quarter
1 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
2
broccoli stalks (about 12 ounces [340g]
total), florets cut to serving size pieces,
stems reserved
2
large carrots, (about 8 ounces [225g]),
peeled and cut into 1-1/2-inch (4cm)
lengths
2-1/2 teaspoons (12ml) cornstarch
1/2 cup (125ml) chicken stock
3-1/2 tablespoons (50ml) Asian sesame oil,
divided
3/8 cup (90ml) sherry (Amontillado or
medium-dry)
3 tablespoons (45ml) tamari sauce
(may use low sodium) or soy
1/2 cup (125ml) slivered almonds, lightly
toasted
Nutritional analysis per serving:
Calories 570 (from fat 30%) • pro. 41g • carbo. 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 instructions. 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 hori-
zontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a vegetable
p e e l e r, 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 pressure
to slice. Toss with 1-1/2 tablespoons (25ml) 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 soy sauce and
s h e r r y, 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.
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 38